Strain identifier
BacDive ID: 160021
Type strain: 
Species: Lacticaseibacillus paracasei subsp. paracasei
Strain Designation: GCRL 163
Strain history: <- J. Bowman, University of Tasmania, Hobart, Australia; GCRL 163
NCBI tax ID(s): 47714 (subspecies)
General
@ref: 66925
BacDive-ID: 160021
DSM-Number: 111790
keywords: Bacteria, mesophilic
description: Lacticaseibacillus paracasei subsp. paracasei GCRL 163 is a mesophilic bacterium that was isolated from Cheddar cheese.
NCBI tax id
- NCBI tax id: 47714
- Matching level: subspecies
strain history
- @ref: 66925
- history: <- J. Bowman, University of Tasmania, Hobart, Australia; GCRL 163
doi: 10.13145/bacdive160021.20230509.8.1
Name and taxonomic classification
LPSN
- @ref: 20215
- description: domain/bacteria
- keyword: phylum/bacillota
- domain: Bacteria
- phylum: Bacillota
- class: Bacilli
- order: Lactobacillales
- family: Lactobacillaceae
- genus: Lacticaseibacillus
- species: Lacticaseibacillus paracasei subsp. paracasei
- full scientific name: Lacticaseibacillus paracasei subsp. paracasei (Collins et al. 1989) Zheng et al. 2020
synonyms
- @ref: 20215
- synonym: Lactobacillus paracasei subsp. paracasei
@ref: 66925
domain: Bacteria
phylum: Firmicutes
class: Bacilli
order: Lactobacillales
family: Lactobacillaceae
genus: Lacticaseibacillus
species: Lacticaseibacillus paracasei subsp. paracasei
full scientific name: Lacticaseibacillus paracasei subsp. paracasei (Collins et al. 1989) Zheng et al. 2020
strain designation: GCRL 163
type strain: no
Culture and growth conditions
culture medium
- @ref: 66925
- name: MRS MEDIUM (DSMZ Medium 11)
- growth: yes
- link: https://mediadive.dsmz.de/medium/11
- composition: Name: MRS MEDIUM (DSMZ Medium 11) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Na-acetate 5.0 g/l Yeast extract 5.0 g/l (NH4)3 citrate 2.0 g/l K2HPO4 2.0 g/l Tween 80 1.0 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water
culture temp
- @ref: 66925
- growth: positive
- type: growth
- temperature: 37
- range: mesophilic
Isolation, sampling and environmental information
isolation
- @ref: 66925
- sample type: Cheddar cheese
- geographic location: Werribee
- country: Australia
- origin.country: AUS
- continent: Australia and Oceania
Safety information
risk assessment
- @ref: 66925
- biosafety level: 1
- biosafety level comment: Risk group (German classification)
External links
@ref: 66925
culture collection no.: DSM 111790
straininfo link
- @ref: 112300
- straininfo: 403578
Reference
| @id | authors | title | doi/url | catalogue |
|---|---|---|---|---|
| 20215 | Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M. | List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ | 10.1099/ijsem.0.004332 | |
| 66925 | Curators of the DSMZ | https://www.dsmz.de/collection/catalogue/details/culture/DSM-111790 | Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 111790) | |
| 112300 | Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J. | StrainInfo: A central database for resolving microbial strain identifiers | 10.60712/SI-ID403578.1 |