| Name |
Lacticaseibacillus casei Zheng et al. 2020 |
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| Synonym(s) | Lactobacillus casei (Orla-Jensen 1916) Hansen and Lessel 1971 |
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| Strain designation | DSM 20011 |
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| Other collections | ATCC 393; CCRC 10697; CCTM La 3034; CCUG 21451; FIRDI 697; HAMBI 85; Hucker O3; IAM 12473; IID 892; JCM 1134; LMG 6904; LMG 9190; NCFB 161; NCIMB 11970; Orla-Jensen 7; Orland L-323; Tittsler 303; VTT E-85225; WDCM 00100 |
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| Access in situ (sampling data) |
Source: Cheese
Country of access: Unknown
Date of access: Before 01-01-1971 |
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| Isolation data |
Isolated by: Orla-Jensen, S. |
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| History | CECT, 1981 < DSMZ < ATCC < G.J. Hucker < S. Orla-Jensen (Streptobacterium casei) |
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| Growth conditions | Culture media: 8
Growth temperature (in °C): 37
Incubation time: 24h
Atmospheric needs: CO2 incubator
Cultivation conditions for CECT strains |
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| Applications | WDCM strain recommended in ISO standards related with Food and Water Microbiology for performance testing of culture media and reagents or cited in the "Handbook of Culture Media for Food and Water Microbiology, 3rd ed." (Corry J.E.L. et al., 2012) |
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| Metabolites production | alpha-acetolactate; diacetyl; acetoin |
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| Restrictions | Risk group: 1
CECT MTA |
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| Genetic data | 16S rRNA sequence: AF469172
Complete genome sequence: GCA_000829055.1; GCA_000615205.1 |
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| Delivery | | Freeze-dried culture | | Acticult® 3R | | Active culture rate A | | Genomic DNA |
Tarifas de presentaciones |
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| La CECT sigue estándares de calidad para garantizar la viabilidad, pureza y autenticidad de las cepas que conserva. La información mostrada en esta ficha procede de diversas fuentes. Algunas de las propiedades no han sido necesariamente contrastadas por la CECT |