Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. Since it produces lactic acid it helps with the propagation of desirable bacteria. This species is documented to have a wide pH and temperature range. It also improves digestion and reduces lactose intolerance and constipation.
Most often L. casei is industrial, specifically for diary production. L. Casei is the dominant species of non-starter lactic acid bacteria present in ripening Cheddar cheese. It is also the dominant species in naturally fermented Sicilian green olives.
Some L. casei are probiotic and may alleviate gastrointestinal pathogenic bacterial diseases. These properties have to be demonstrated on each specific strain to be valid. IN the past few years, there have been many studies in the de-colorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni.