Lacticaseibacillus casei (Orla Jensen 1916 Hansen and Lessel 1971) Zheng et al. 2020VP

CCM 4791

Other numbers: J. Dráb 2618-F-6AP.
 History: < J. Dráb.
Isolated from: Gouda cheese; Czech Republic, Kroměříž.
Additional information: Reclassification (7651).
Cultivation conditions: Medium 6, 37°C.

CCM 4798

Other numbers: I. Sedláček Cib.1.
 History: < CCM.
Isolated from: Rampant caries; Czech Republic, Brno.
Additional information: Reclassification (7651).
Cultivation conditions: Medium 6, 37°C.

CCM 7088T

Other numbers: ATCC 393, CCUG 21451, CECT 475, CIP 103137, DSM 20011, IAM 12473, IFO 15883, JCM 1134, LMG 6904, NCIMB 11970, NRRL B-1922, WDCM 00100.
 Taxonomic status: Type strain.
History: < CCUG (Lactobacillus zeae) < ATCC < G.J. Hucker < S. Orla- Jensen.
Isolated from: Cheese.
Additional information: Type (4895); proposed reclassification of L. casei subsp. casei CCM 7088 as L. zeae (6634,6830,6831), reclassification (7651). Production of diacetyl and acetoin. Alpha-acetolactate biosynthesis; ribotyping (6830).
Cultivation conditions: Medium 6, 37°C.

CCM 7089

Other numbers: ATCC 334, CCUG 31169.
 History: < CCUG < ATCC < L.A. Rogers < J. Sherman.
Isolated from: Emmental cheese.
Additional information: Proposed neotype (6634,6636,6830,6831), reclassification (7651). Ribotyping (6830).
Cultivation conditions: Medium 6, 37°C.