Collection content

Microbial group/s: Bacteria
Total number of strains: 399
Taxa (number of strains):
Lactobacillus casei
Lactobacillus paracasei
Lactobacillus rhamnosus
Isolation source/Origin: Assignments of other laboratories for their properties. Isolated from fermented products. Mutants obtained by gene inactivation of the strain known as L. casei BL23 for studies of sugar utilization and gene regulation.
Preservation method: Duplicate tubes in glycerol at -80°C
Information management: Data base in Access
Characterization level:
-16S rRNA gene Sequence.


Not offered


food fermentation, bacterial metabolism, molecular genetics, probiotics
-Probiotic properties of Lactobacillus.
-Sugar metabolism.
-Gene regulation.
-Biotechnology and Genetic manipulation.

Quality certification

No Quality Certification

Brief historical review

The collection began in 1990 from a small number of strains obtained from the CECT and isolated from meat products.