DEFINITION

Lacticaseibacillus casei (formerly known as Lactobacillus casei) is a lactic-acid producing, Gram-positive, rod-shaped, non-spore-forming, facultative and anaerobic bacterium that is homofermentative. Cells are non-motile, usually straight, and found in pairs or chains of varying length. Suitable cryoprotectants may be added to the concentrated bacteria following fermentation, after which the product is frozen and freeze-dried. The formulated product may be blended with suitable diluents and/or bulking agents. It contains NLT 100% of the labeled viable cell count of the specified strain of Lacticaseibacillus casei.

• Strain Lc-11: Lacticaseibacillus casei Lc-11 (ATCC SD-5213) is a pure, specific strain of Lacticaseibacillus casei. It produces 5% d-lactate and 95% l-lactate.