Lactobacillus Casei

Product Introduction

Firmicutes → Bacilli → Lactobacillales → Lactobacillaceae → Lactobacillus; slender curved rods, non-motile; ferments fructose, galactose, glucose; L-lactic acid producer; 30 °C, pH 5.5–6.0; 10¹⁰–5×10¹¹ CFU/g lyophilized.

Application Fields

• Food: dairy (milk, yogurt, cheese), functional foods, preservatives
• Pharma: probiotics for GI disorders & immunity
• Feed: poultry & livestock feed additive, silage fermentation
• Other: cosmetics, oral care

Packaging Requirements

Moisture-resistant PE/PP or foil; sealed; labeled with name, count, date, shelf life, instructions; solids: 1 kg/bag; small: 1–10 g.

Storage and Transportation

2–8 °C; dry, ventilated; inspect packaging. Transport dedicated; handlers PPE.