LPSN

Strain data explanation

NBIMCC Certified strain

Name

Lacticaseibacillus casei (Orla-Jensen 1916) Zheng 2020

Synonym(s):

Lactobacillus casei

Old name(s):

Lactobacillus casei subsp. casei, Streptobacterium casei

Strain designation

Orla-Jensen 7; Hucker 03; Orland L-323; R.P. Tittsler 303

Other collections no.
or WDCM no.

ATCC 393, JCM 1134, LMG 6904, NCIMB 11970, DSM 20011, CECT 475, CIP 103137, CCM 7088, CCUG 21451, NCTC 13641, BCRC 10697, NRRL B-1922, NBRC 15883, WDCM 00100

Country of origin:

Unknown

Date of sampling:

Before 1985

Nagoya Protocol Restrictions:

There are No known restrictions

Isolation data

Cheese

History

NBIMCC, 1997 < JCM, 1982 < ATCC < G. Hucker < S. Orla-Jensen

Medium(a):

182, 305

Temperature (^oC):

37

Incubation time:

48 h

Atmospheric needs:

aerobic

Remarks/other:

Possible morphological dissociation at 37^oC, uniform growth at 30^oC

Biosafety level

Risk group 1

Application and
specific properties

Quality control of media

Production of alpha-acetolactate, diacetyl and acetoin

Genetic data

16S rRNA gene: EF468100

References

Hansen, P. A., E. F. Lessel, 1971. Int. J. Syst. Bacteriol., 21, 69-71

Barnes, A. L., T.W. Keenan, 1972. Can. J. Microbiol., 18, 479-485

Skerman, V. B. D. et al., 1980. Int. J. Syst. Bacteriol., 30, 225-420

Photo(s)

MRS Broth/Agar (NBIMCC Medium 182), 37^оС, 48 h