Lactobacillus casei

Lactobacillus casei (reclassified in 2020 as Lacticaseibacillus casei) is a Gram-positive, facultatively anaerobic, rod-shaped lactic acid bacterium that occurs naturally in fermented dairy products, supplied by Nustras as a freeze-dried culture powder for the probiotic and fermentation ingredient market. The culture is produced by controlled fermentation and freeze-dried with a protective carrier.

It is formulated into probiotic supplements in capsule, sachet and tablet form, into multi-strain blends and premixes, and into fermented dairy products, cultured beverages and other functional foods where the species is used as an adjunct or probiotic culture.

The material is a white to cream or light beige free-flowing powder. Viable count, water activity, particle size and carrier composition are standardised to specification; identity is confirmed to species level by 16S rRNA gene sequencing, viable count by plate count on selective media, and heavy-metal, contaminating-microorganism and absence-of-pathogen limits are supplied to specification and confirmed on each lot's certificate of analysis. Refrigerated storage is recommended.

Nustras supplies Lactobacillus casei in bulk commercial quantities, in sealed foil bags inside fibre drums, to manufacturers and formulators internationally, with a certificate of analysis, specification sheet and country-of-origin documentation on every lot. Lactobacillus casei is an accepted probiotic and food-culture species in major markets; buyers confirm the strain designation, viable count at end of shelf life and permitted claim for their application. Contact us for grade, pricing per kilogram and lead time.