CRBIP-Catalogue

Strain : CIP 107868 - Lactobacillus paracasei paracasei

Identifier in the collection :

CIP 107868

Taxonomic name :

Lactobacillus paracasei paracasei

Other collection numbers :

ATCC 334

Collection :

CIP

Type of microorganism :

Bacteria

Temperature :

37 °C

Atmosphere of incubation :

CO2 5%

Bibliography :

Int. J. Syst. Bacteriol, 1971, 21, 69, doi:10.1099/00207713-21-1-69; Int. J. Syst. Bacteriol, 1980, 30, 225, doi:10.1099/00207713-30-1-225; Int. J. Syst. Bacteriol, 1991, 41, 340, doi:10.1099/00207713-41-2-340; Int. J. Syst. Bacteriol, 1996, 46, 337, doi:10.1099/00207713-46-1-337; Int. J. Syst. Bacteriol, 1997, 47, 54, doi:10.1099/00207713-47-1-54; Int. J. Syst. Evol. Microbiol, 2000, 50, 471, doi:10.1099/00207713-50-2-471; Int. J. Syst. Evol. Microbiol, 2001, 51, 259, doi:10.1099/00207713-51-1-259; Int. J. Syst. Evol. Microbiol, 2002, 52, 285, doi:10.1099/00207713-52-1-285; Int. J. Syst. Evol. Microbiol, 2008, 58, 1764, doi:10.1099/ijs.0.2008/005330-0

History :

2003, ATCC <- L.A. Rogers <- J. Sherman

Isolated from :

Emmental cheese

Properties :

Complete sequence genome

Catalogue comments :

Formerly type strain of Lactobacillus casei subsp. casei

Packaging :

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