Lactobacillus casei is a Gram + beneficial strain of lactic acid bacteria that plays a significant role in digestive health. It is commonly used in the production of fermented foods such as yogurt and cheese.
Our cultures are supplied on agar slopes in screw top vials. Each one is identified as gram + or -.
Agar: G.Y.L.A.

Care sheet: bacteria-and-fungi-care.pdf

For Educational use only. Not for human consumption.