Lacticaseibacillus casei, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728484 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D212-025C-FFD0-F9FF5427318D |
treatment provided by |
Valdenar |
scientific name |
Lacticaseibacillus casei |
status |
comb. nov. |
DESCRIPTIONOF LACTICASEIBACILLUS CASEI COMB. NOV.
Lacticaseibacillus casei (ca’se.i. L. gen. n. casei of cheese).
Basonym: Lactobacillus casei (Orla Jensen 1916, Hansen and Lessel 1971, 71 (Approved Lists) ( Streptobacterium casei Orla- Jensen 1919, 166).
The species includes strains previously classified as Lactobacillus zeae [ 155]. Original characteristics of L. casei strains are provided by [ 2, 156, 157]. L. casei is differentiated from most other lactobacilli by catalase activity [ 47]. The genome size of the type strain is 2.83 Mbp. The mol% G+C content of DNAis 46.5.
Isolates wereobtained from diversesources including chinese traditional pickle, infant faeces, corn liquor, oat silage, commercial dietary supplements, sputum, nasopharynx [ 47]. Information on the lifestyle of L. casei is counded by the unclear taxonomy over the past decades; most genomes of designated as L. casei in the NCBI database should be classified as L. paracasei instead [ 10, 47].
Thetypestrainis 03 [7, IAM 12473, Orland L-323, R.P. Tittsler 303] T =ATCC 393 T =BCRC 10697 T =CCUG 21451 T =CECT 475 T =CIP 103137 T =DSM 20011 T =IAM 12473 T =NBRC 15883 T =JCM 1134 T =KCTC 3109 T =LMG 6904 T =NCIMB 11970 T =NCIMB 11970 T =NRRL B-1922 T.
Genome sequence accession number: BALS00000000.
16S rRNA gene accession number: AF469172 View Materials .
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
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