Identify gaps in your horse's nutrition program to optimize their well-being.
Lactobacillus casei - Feed Ingredient
Lactobacillus casei is a species of lactic acid bacteria frequently utilized as a probiotic in animal nutrition, including equine feed and supplements. It is a gram-positive, non-spore-forming, facultatively anaerobic rod-shaped bacterium known for its ability to survive in a wide range of pH and temperature conditions. L. casei is naturally found in the gastrointestinal tracts of humans and animals, as well as in fermented foods and dairy products.
In equine formulations, Lactobacillus casei is used to support microbial balance and digestive health. It contributes to the maintenance of a stable hindgut microbiome by producing lactic acid and other antimicrobial substances that inhibit the growth of potentially harmful bacteria. Its activity may support fermentation of dietary fiber and aid in nutrient utilization, particularly under conditions that disrupt the normal gut flora, such as stress, dietary changes, or antibiotic use.
The following equine feeds, supplements and products contain Lactobacillus casei as an ingredient.
Related Ingredients
- Microbial-based Additives
- Aspergillus niger
- Aspergillus oryzae
- Bacillus licheniformis
- Bacillus subtilis
- Bifidobacterium bifidum
- Bifidobacterium longum
- Bifidobacterium thermophylum
- Direct Fed Microbials
- Dried Bifidobacterium infantis
- Dried Enterococcus cremoris
- Dried Enterococcus diacetylactis
- Dried Lactobacillus helveticus
- Dried Lactobacillus lactis
- Dried Pediococcus acidilactici Fermentation Product
- Dried Pediococcus pentosaceus Fermentation Product
- Enterococcus faecium
- Enterococcus lactis
- Fermentation Extract
- Fermentation Solubles
- Lactobacillus brevis
- Lactobacillus fermentum
- Lactobacillus reuteri
- Lactococcus lactis
- Postbiotics
- Prebiotics
- Propionibacterium freudenreichii
- Trichoderma longibrachiatum
- Yeast
- Dried Lactobacillus casei Fermentation Extract
- Dried Lactobacillus casei Fermentation Product



















