Lactobacillus casei
About :
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Lactobacillus casei is a species of genus Lactobacillus. This particular species of Lactobacillus is documented to have a wide pH and temperature range.
Uses/Benefits :
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The most common application of L. casei is industrial, specifically for dairy production.
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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.
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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 :
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Usually maintained at storage temperature of 4°C.