| 词条 | Vibrio casei |
| 释义 |
| color = lightgrey | name = Vibrio casei | regnum = Bacteria | phylum = Proteobacteria | classis = Gammaproteobacteria | ordo = Vibrionales | familia = Vibrionaceae | genus = Vibrio | species = V. casei | binomial = Vibrio casei | binomial_authority = Bleicher et al. 2009[1] | synonyms = }}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] References1. ^1 {{cite journal|last1=Bleicher|first1=A.|last2=Neuhaus|first2=K.|last3=Scherer|first3=S.|title=Vibrio casei sp. nov., isolated from the surfaces of two French red smear soft cheeses|journal=International Journal of Systematic and Evolutionary Microbiology|date=11 September 2009|volume=60|issue=8|pages=1745–1749|doi=10.1099/ijs.0.016493-0|pmid=19749036}} 2. ^{{cite journal|last1=Bokulich|first1=N. A.|last2=Mills|first2=D. A.|title=Facility-Specific "House" Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants|journal=Applied and Environmental Microbiology|date=21 June 2013|volume=79|issue=17|pages=5214–5223|doi=10.1128/AEM.00934-13|pmid=23793641|pmc=3753952}} External links
2 : Vibrionales|Bacteria described in 2009 |
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