Lacticaseibacillus casei (Orla-Jensen 1916) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
1134T <-- ATCC 393 <-- G. J. Hucker 03 <-- S. Orla-Jensen 7 ("Streptobacterium casei").
Accessioned in 1982.
=ATCC 393 =BCRC 10697 =CCUG 21451 =CECT 475 =CIP 103137 =DSM 20011 =IAM 12473 =IFO 15883 =KCTC 3109 =LMG 6904 =NBRC 15883 =NCDO 161 =NCIMB 11970 =NRRL B-1922 =VTT E-85225.
Lactobacillus casei.
Type strain [078,596,12937].
Medium: 1, 13, 84; Temperature: 37°C; Rehydration fluid: 663.
Source: Cheese.
Biochemistry/Physiology: [13012].
Cell wall: [010].
Fatty acid: [13012].
G+C (mol%): 49.0 [072], 46.5 (genome sequence) [12937].
DNA-DNA relatedness: [012].
Phylogeny: 16S rRNA (M23928), 16S rRNA gene (AF469172, D16551, LC064894, X61135) [2983,12937], recA (AJ286121) [5363].
DNA typing: Amplified rRNA gene restriction analysis [4956], ribotype [4925], core genome multilocus sequence typing (cgMLST), RAPD-PCR [13012].
Other taxonomic data: Biotype II [107]; MALDI-TOF MS [9228,13012], average nucleotide identity, genome-to-genome distances [13012].
Genome sequence: AP012544, AP012545 (plasmid pLBCZ-1), AP012546 (plasmid pLBCZ-2), AZCO00000000, BALS00000000.
NCBI Taxonomy ID: 1582.