Casei

Lactic acid bacteria, often from the Lactobacillus genus, that are commonly used in food production. They are known for their ability to ferment sugars into lactic acid, which contributes to the characteristic tangy flavor and preservation of many foods.

Casei is frequently used as a probiotic in dairy products like yogurt and kefir, and also as a starter culture in cheese making. Its fermentation process helps preserve foods and develop desirable flavors and textures in products such as yogurt, frozen dinners, and entrees.

Lactobacillus casei is generally recognized as safe (GRAS) by the FDA for use in food. It is often included in probiotic supplements and foods for its potential digestive health benefits, though research is ongoing. International bodies like JECFA have evaluated probiotics, but specific numeric limits for L. casei are not typically set. Evidence for specific health outcomes is mixed and requires more research.