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    Accession: PRJNA402ID: 402

    Lactobacillus casei ATCC 334

    Starter culture for milk fermentation and flavor development of cheese

    See Genome Information for Lactobacillus casei
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    32 additional projects are related by organism.

    Lactobacillus casei ATCC 334. This strain was isolated from Emmental cheese and will be used for comparative analysis.

    Project Type: Genome sequencing; Locus Tag Prefix: LSEI
    Attributes: Scope: Monoisolate; Material: Genome; Capture: Whole; Method type: Sequencing;
    Project Data:
    Resource NameNumber
    of Links
    Sequence data
    Nucleotide2
    Protein Sequences2771
    Publications
    PubMed1
    PMC1
    Genome assemblies, organelles and plasmids:
    NameGenBank
    Chromosome CP000423.1
    Plasmid 1CP000424.1
    Related RefSeq Project
    ID: 57985
    Publications:
    • Makarova K et al., "Comparative genomics of the lactic acid bacteria.", Proc Natl Acad Sci U S A, 2006 Oct 9;103(42):15611-6
    Lineage: Bacteria; Firmicutes; Lactobacillales; Lactobacillaceae; Lactobacillus; Lactobacillus casei; Lactobacillus casei ATCC 334[Taxonomy ID: 321967]
    Biological Properties:
    Morphology
    Environment
    Gram: Positive
    Shape: Bacilli
    		Oxygen Req: Facultative
    Optimum Temperature: 30-40
    Temperature Range: Mesophilic
    Habitat: Multiple
    Submission:
    Registration date: 13-Oct-2006
    US DOE Joint Genome Institute (JGI), The Lactic Acid Bacteria Genome Consortium and Fidelity Systems Inc.
    - DOE Joint Genome Institute/Fidelity Systems

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