Vibrio casei
| Vibrio casei | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Gammaproteobacteria |
| Order: | Vibrionales |
| Family: | Vibrionaceae |
| Genus: | Vibrio |
| Species: | V. casei |
| Binomial name | |
| Vibrio casei Bleicher et al. 2009[1] | |
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.[1] Genetically similar species and strains have been found in American cheesemaking plants.[2]
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.
- ↑ 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.
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