Lactobacillus casei is a species of genus Lactobacillus. L. casei is a Gram-positive, non-motile, non-sporulating, and catalase-negative bacterium. Cells are rods of 0.7-1.1 × 2.0-4.0 μm, often with square ends, which tend to form chains. Teichoic acids are not present. The G+C content of the DNA is 45-47%. Phylogenetic relatedness of lactic acid bacteria based on sequence analysis of 16S rRNA includes L. casei in the L. casei-Pediococcus group. This particular species of Lactobacillus are documented to have a wide pH and temperature range and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme).