Previously known as Lactobacillus casei, Lacticaseibacillus casei is a lactic acid bacteria (LAB) that is a member of the biggest genus in the family Lactobacillaceae. It has been determined that this bacteria is a non-spore-forming, acid-tolerant, facultatively anaerobic or microaerophilic species.
Because it was difficult for researchers to distinguish between the strains of L. casei and L. paracasei, the taxonomy of this group has been under discussion for a number of years. L. casei subsp. rhamnosus, L. casei subsp. alactosus, L. casei subsp. casei, L. casei subsp. tolerans, and L. casei subsp. pseudoplantarum are the five subspecies that make up the recently recognised single species. Based on the morphological, physiological, and biochemical similarities, this genus’ taxonomy was established.
This kind of gram-positive, rod-shaped, nonsporing microbe can be found within the reproductive and digestive tract of the human body. Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientists. L. casei is a probiotic that is applied in the commercial fermentation of dairy products.