Lactobacillus casei is a rod-shaped Gram-positive bacteria.

It is non-sporing, non-motile, and

anaerobic. Consistent with other lactic acid bacteria, this species is acid tolerant. Lactobacillus casei
dwells in environments such as the intestinal tracts of animals and fermented dairy products. It can be
found naturally in both the human intestine and the mouth. They have a wide temperature range as
well as a wide pH range. The organism is mesophilic, which means it has an optimum temperature
range around 30C to 40C. The optimum pH is at approximately 5.5. Scientists have found it to
possess beneficial properties that support human health.
It is able to improve and promote digestion. Some strains of the bacteria help control
diarrhea, while other strains have an anti-inflammatory effect on the gut. Other advantageous effects
include reducing lactose intolerance, alleviating constipation, and even modulation of the immune
system. Numerous strains have been proven to be probiotics, that is according to the World Health
Organization, are "live microorganisms which when administered in adequate amounts confer a health
benefit on the host." Because it is lactic acid producer, it has several applications in biotechnology and
in the food industry.
The genome of Lactobacillus casei ATCC 334 comprise of a circular chromosome with
2,895,264 base pairs and a circular plasmid 1 with 29,061 base pairs. According to US DOE Joint
Genome Institute the strain contains a total of 2,924,325 nucleotides, 2,771 protein genes, and 75
RNA genes. L. casei have a 45-47% G+C content.
The cell structure of Lactobacillus casei is typically straight, rod-shaped, and arranged in
chains. The cell size tends to be around 0.7-1.1 x 2.0-4.0 micrometer. It is also a facultative anaerobe.
This means it is an organism that is able to grow under both aerobic and anaerobic environments but
develops better and more rapidly in the presence of oxygen. The microbe is an organotroph and its
metabolism is a homofermentative one. Unlike heterofermentative lactobacteria which can produce
either alcohol or lactic acid from carbohydrates, L. casei participates in a homolactic fermentation
process that can only result in one single major end product. It obtains most of its energy by
converting glucose into lactic acid. Some varieties of Lactobacillus casei can produce lactic acid
utilizing galactose, fructose, or even mannose. Stress, poor diet, and antibiotics can lead to a deficient
growth of the bacteria.
L.casei inhabits the oral and gastrointestinal tracts of animals. The bacterium bears a
resistance to both gastric acid and bile enabling it to endure the harsh conditions throughout the
gastrointestinal tract. Studies have shown that this bacterium generates health-promoting effect on
the host. Therefore they are best known as probiotics. Their presence helps sustain a stabilized
distribution of microflora in the intestine. It fulfills this role through antimicrobial activity. The
mechanism involves creating an acidic habitat that restricts the growth of other bacteria that may be
detrimental or cause infections. The production of bacteriocins (a toxin) by L.casei inhibits the growth
of similar or closely related bacterial strains preventing overpopulation. Another mechanism is by

competition inhibition and exclusion. L. casei Shirota strain is able to directly compete with pathogens
that resides in the gastrointestinal tract for adhesion sites. This reduces pathogenic bacteria from
adhering to the intestinal wall. Their occupation within the intestine is significant in maintaining the
homeostasis of the gut immune system as well. It is also known to produce DL-lactic acid and amylase
that complements the growth of Lactobacillus acidophilus, another probiotic lactic acid bacterium.
Similar to many probiotics it does not permanently stay in the host, instead it usually lives in the
intestine for a duration of around 10 days after being taken.
Lactobacillus casei does not cause any diseases. Not only is it generally considered to be
harmless, it is well recognized as a beneficial microorganism and a nonpathogenic. L. casei strains are
of industrial significance since they can be applied in a range of fermentation processes, whereas other
strains are utilized for their probiotic properties. Some are used in the production of cheese, yogurt,
fermented milks, fermented Sicilian green olives, and other products. The natural end product of
fermentation for this microbe is lactic acid, which inhibits the development of other organisms as well
as decreasing the pH level in the food or beverage product. It is also known to be used in the
development of flavor for selected cheeses.
Numerous food industries use the probiotic bacteria in their products to promote health.
Yogourmet a probiotic yogurt starter includes Lactobacillus Casei, Bifidus, and Acidophilus. Other name
brand that also uses L. casei includes Lifeway Yogurt and Stonyfield Farm Yogurt.