Species Lactobacillus casei. Origin Human origin. Deposit LMG P-20352. Excipient Maltodextrin (quantity variable in order to have the final microbial concentration). ID method The strain Lactobacillus casei BGP93 MDX has been subjected to a total DNA extraction and a 16S rDNA sequence analysis. Strain typing was performed by PFGE analysis of DNA. The results obtained allowed the identification of the strain as Lactobacillus casei. Characteristics Microaerophilic, Gram positive rod. Lactobacillus casei BGP93 MDX is facultative heterofermentative and produces L-lactic acid from fermentation of glucose.
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