Vibrio casei

Vibrio casei
Scientific classification
Domain:	Bacteria
Kingdom:	Pseudomonadati
Phylum:	Pseudomonadota
Class:	Gammaproteobacteria
Order:	Vibrionales
Family:	Vibrionaceae
Genus:	Vibrio
Species:	V. casei
Binomial name
	Vibrio casei; Bleicher et al. 2009

Vibrio casei is a Gram-negative species of bacterium in the genus Vibrio. Strains of this species were originally isolated from portions of French soft cheese. Genetically similar species and strains have been found in American cheesemaking plants. This species is catalase-positive and oxidase-positive.

References

1 2 Bleicher, A.; Neuhaus, K.; Scherer, S. (11 September 2009). "Vibrio casei sp. nov., isolated from the surfaces of two French red smear soft cheeses". International Journal of Systematic and Evolutionary Microbiology. 60 (8): 1745–1749. doi:10.1099/ijs.0.016493-0. PMID 19749036.
↑ Bokulich, N. A.; Mills, D. A. (21 June 2013). "Facility-Specific "House" Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants". Applied and Environmental Microbiology. 79 (17): 5214–5223. doi:10.1128/AEM.00934-13. PMC 3753952. PMID 23793641.

External links

Type strain of Vibrio casei at BacDive - the Bacterial Diversity Metadatabase

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[Bleicher2009-1] 1 2 Bleicher, A.; Neuhaus, K.; Scherer, S. (11 September 2009). "Vibrio casei sp. nov., isolated from the surfaces of two French red smear soft cheeses". International Journal of Systematic and Evolutionary Microbiology. 60 (8): 1745–1749. doi:10.1099/ijs.0.016493-0. PMID 19749036.

[2] Bokulich, N. A.; Mills, D. A. (21 June 2013). "Facility-Specific "House" Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants". Applied and Environmental Microbiology. 79 (17): 5214–5223. doi:10.1128/AEM.00934-13. PMC 3753952. PMID 23793641.