Lactobacillus casei

Lactobacillus casei is a Gram-positive, non-spore-forming, lactic acid-producing bacterium widely used in the dairy industry and as a probiotic. It naturally occurs in the human gastrointestinal tract and in fermented foods. Common applications include fermented dairy products (e.g., cheese, yogurt), probiotic drinks (like Yakult), and dietary supplements.