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.