Lacticaseibacillus paracasei subsp. paracasei GCRL 163 is a bacterium that was isolated from Cheddar cheese.
Bacteria| @ref 20215 |
Last LPSN update
2026-02-09 11:38:47 |
| 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 (1) |
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 66925 | MRS MEDIUM (DSMZ Medium 11) | Medium recipe at MediaDive  | 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 |
| @ref | Growth | Type | Temperature (°C) | |
|---|---|---|---|---|
| 66925 | positive | growth | 37 |
| Title | Authors | Journal | DOI | Year | |
|---|---|---|---|---|---|
| Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163. | Shah SS, Al-Naseri A, Rouch D, Bowman JP, Wilson R, Baker AL, Britz ML. | J Ind Microbiol Biotechnol | 10.1093/jimb/kuab070 | 2021 |  |
How to citeIf you want to cite this particular strain cite the following doi:
https://doi.org/10.13145/bacdive160021.20251217.10
When using BacDive for research please cite the following paper
BacDive in 2025: the core database for prokaryotic strain data
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