Lacticaseibacillus casei DSM 20011 = JCM 1134 = ATCC 393

Lacticaseibacillus casei DSM 20011 (also known as JCM 1134 and ATCC 393) is a Gram-positive, rod-shaped bacterium that exhibits a unique chain arrangement. This species is classified as a facultative anaerobe, allowing it to thrive in both aerobic and anaerobic environments. L. casei DSM 20011 is mesophilic, with an optimal growth temperature of 30°C, and it has a temperature range suitable for growth within mesophilic conditions. This bacterium is non-motile and possesses flagella, but does not utilize them for mobility. It has a singular membrane structure and contains three replicons, which is indicative of its genetic organization. L. casei DSM 20011 has been identified as a free-living organism, suggesting it can exist independently in its specialized habitat. In terms of its ecological role, Lacticaseibacillus casei is known for its involvement in fermentation processes, particularly in dairy products. Its ability to ferment lactose makes it significant in the production of various fermented foods, contributing to the development of flavor and preservation of these products. Overall, the traits of Lacticaseibacillus casei DSM 20011 underscore its importance in both food microbiology and ecological systems, where it plays a crucial role in the microbial community dynamics and fermentation processes.