Lactobacillus casei

About :

  • 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 :

  • 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.

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