Agrococcus casei

Agrococcus casei is a Gram-positive bacterium from the genus Agrococcus which has been isolated from the surfaces of smear-ripened cheese.[1][3][2]

Agrococcus casei
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Actinomycetota
Class: Actinomycetia
Order: Micrococcales
Family: Microbacteriaceae
Genus: Agrococcus
Species:
A. casei
Binomial name
Agrococcus casei
Bora et al. 2007[1]
Type strain
R-17892t2[2]

References

  1. "Species: Agrococcus casei". lpsn.dsmz.de.
  2. Bora, Nagamani; Vancanneyt, Marc; Gelsomino, Roberto; Swings, Jean; Brennan, Noelle; Cogan, Timothy M.; Larpin, Sandra; Desmasures, Nathalie; Lechner, Frieda Eliskases; Kroppenstedt, Reiner M.; Ward, Alan C.; Goodfellow, Michael (1 January 2007). "Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses". International Journal of Systematic and Evolutionary Microbiology. 57 (1): 92–97. doi:10.1099/ijs.0.64270-0.
  3. "Agrococcus casei". www.uniprot.org.



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