Lactobacillus casei

Lactobacillus casei is a species of lactic acid bacteria. It is commonly found in the human gut, mouth, and intestines, and can also be present in fermented dairy products. It is often used in the production of fermented foods and as a probiotic supplement.

Lactobacillus casei is primarily added to foods as a live culture to contribute to the fermentation process and to provide potential probiotic benefits. It is commonly found in fermented dairy products such as yogurts, kefir, and cheese, as well as in some probiotic drinks and supplements.

Lactobacillus casei is not listed as a food additive on the Register of Food Additive Authorisations in Great Britain, meaning it is typically consumed as a food ingredient or probiotic. EFSA has evaluated strains of Lactobacillus casei for safety in the context of novel foods and food supplements. Some research suggests that certain strains may contribute to gut health, but evidence for specific health benefits can be mixed and strain-dependent. Further research is ongoing to fully understand its effects.