Is LB Casei mesophilic or termophilic?
I'm taking a probiotic drink which is supposed to contain only one lactobacteria: L. Casei. I'd try to culture it in milk as if it were yogurt, but:
-do I have any chance to succeed? :)
-is it a mesophilic or a termophilic bacteria? It's important for setting the right temperature. I don't want to cook the little friend.