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Lactobacillus casei is a species of beneficial bacteria commonly found in fermented foods and the human digestive system. It belongs to a group of microorganisms known as lactic acid bacteria, which produce lactic acid during fermentation.

This bacterium is used in the preparation of foods such as yogurt, fermented milk drinks, and certain cheeses. During fermentation, it helps convert sugars into lactic acid, which contributes to the tangy taste and preservation of these foods.

Because of its role in fermentation, Lactobacillus casei has become an important microorganism in food science and traditional food preparation methods.