Lactobacillus casei species contains gram positive, rod shaped, non-sporulating (non-spore-forming) non-motile, anaerobic bacteria. This species has some very well-documented strains among its number, including Lactobacillus casei DN-114001 and Lactobacillus casei Lbc80r. These particular strains have been developed and studied by food and health scientists, and are often used to ferment foods such as cheese and yogurts. As with all Lactobacilli, the bacteria within this species produce lactic acid when fermenting sugars in the intestines, which lowers the pH in their environment; however, unlike some of other species in the Lactobacilli genus, Lactobacillus casei is able to survive in a wider range of pH levels and temperatures, which means it is more adaptable and can survive in a variety of locations.
BibliographyLee Y. and Salminen S., (2009), Handbook of Probiotic and Prebiotics. 2nd edition, Hoboken: John Wiley & Sons.
Holzapfel W.H. et al., (2001), ‘Taxonomy and important features of probiotic microorganisms in food and nutrition’. The American Journal of Clinical Nutrition, 73:365S-373S.