| Description | Lactobacillus casei is a gram-positive, rod-shaped microbe that thrives in a temperature range of mesophilic to thermophilic, with an optimal growth temperature between 25°C to 40°C, falling under the category of mesophilic organisms (1). It is a heterotrophic microbe, meaning it derives its energy from the breakdown of organic compounds, specifically using fermentation to produce energy (2). This process involves the conversion of glucose into lactic acid, ethanol, and carbon dioxide, making it a primary producer of lactic acid (3). Lactobacillus casei is a gram-positive bacterium, characterized by a thick peptidoglycan layer in its cell wall, which gives it a positive reaction in the Gram staining technique (4). Its rod-shaped morphology allows it to move about using peritrichous flagella, which are evenly distributed around its body (5). This microbe can be found in various body sites, including the gastrointestinal tract, vagina, and skin, as well as in fermented foods and beverages, such as yogurt, sauerkraut, and beer (6). Its ability to grow in a variety of environments makes it a common finding in both healthy and diseased individuals. Lactobacillus casei is an obligate anaerobe, meaning it is unable to grow in the presence of oxygen and instead requires a reduced environment to survive (7). However, it is capable of surviving in low-oxygen conditions, making it a facultative anaerobe (8). In addition to its varied habitats and metabolic processes, Lactobacillus casei has been utilized in various applications, including probiotic supplements and fermented foods, where it can provide beneficial effects on human health, such as enhancing lactose tolerance and supporting the immune system (9). Its ability to produce antimicrobial compounds and its potential use as a biocontrol agent make it a valuable microorganism for agricultural and industrial purposes (10). |
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