Is LB Casei mesophilic or termophilic?

I've been making my own buttermilk and yogurt lately, but have just very recently begun identifying the various contributing bacteria doing the work.

http://en.citizendium.org/wiki/Lactobacillus_casei

Description and significance

Lactobacillus casei is a rod-shaped Gram-positive bacteria. It is non-sporing, non-motile, and anaerobic. Consistent with other lactic acid bacteria, this species is acid tolerant. Lactobacillus casei dwells in environments such as the intestinal tracts of animals and fermented dairy products. It can be found naturally in both the human intestine and the mouth. They have a wide temperature range as well as a wide pH range. The organism is mesophilic, which means it has an optimum temperature range around 30°C to 40°C. The optimum pH is at approximately 5.5. Scientists have found it to possess beneficial properties that support human health. It is able to improve and promote digestion. Some strains of the bacteria help control diarrhea, while other strains have an anti-inflammatory effect on the gut. Other advantageous effects include reducing lactose intolerance, alleviating constipation, and even modulation of the immune system. Numerous strains have been proven to be probiotics, that is according to the World Health Organization, are "live microorganisms which when administered in adequate amounts confer a health benefit on the host." Because it is lactic acid producer, it has several applications in biotechnology and in the food industry.