This article needs attention from an expert in Microbiology. The specific problem is: "Uses" mentions no strains that can be confidently identified as L. casei in the current sense. Not bold enough to move everything out. See the talk page for details. (December 2023) |
Lacticaseibacillus casei | |
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Lactobacillus casei in a Petri dish | |
Scientific classification | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Lactobacillaceae |
Genus: | Lacticaseibacillus |
Species: | L. casei
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Binomial name | |
Lacticaseibacillus casei (Orla-Jensen 1916) Zheng et al. 2020
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Synonyms | |
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Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei.[1] This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.
This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive tract of the human body.[2] Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientists. Commercially, L. casei is used in fermenting dairy products and its application as a probiotic.[3]
In bacteraemia, it is regarded to be similar in pathogenicity to Lactobacillus and associated with infective endocarditis.[4]
zheng
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