Lactobacillus casei is a species of genus Lactobacillus. This particular species of Lactobacillus is documented to have a wide pH and temperature range.
The most common application of L. casei is industrial, specifically for dairy production.
In the preparation of food, L. casei bacteria can be used in the natural fermentation of beans to lower levels of the compounds causing flatulence upon digestion.
Decolorization of azo dyes by lactic acid bacteria such as L. casei. With the azoreductase activity, mono- and diazo bonds are degraded completely, and generate other aromatic compounds as intermediates.
Storage Conditions :
Usually maintained at storage temperature of 4°C.