| Agrococcus casei | |
|---|---|
Scientific 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] | |
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]
References
- 1 2 "Species: Agrococcus casei". lpsn.dsmz.de.
- 1 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.
- ↑ "Agrococcus casei". www.uniprot.org.
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