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Phylum Actinobacteria, Class Actinobacteria, Subclass Actibacteridae, Order Actynomycetales, Suborder Corynebacterinae, Family
Corynebacteriaceae, Genus Corynebacterium,
Corynebacterium casei  Brennan, Brown, Goodfellow, Ward, Beresford, Simpson, Fox
and Cogan 2001.
Gram-positive irregularly-shaped cells, 1-3 µm in length. Nonspore-forming. Nonmotile.
Colonies on Funke media (1% peptone, 0.5% yeast extract, 0.5% malt extract, 0.5%
Casamino acids, 1.5% agar and 1% Tween 80) are cream, circular, matt, low-concave
and 1 mm in diameter after 5 days at 30 ºC. CAMP-negative. Facultatively anaerobic.
Isolated from the surface of an Irish farmhouse smear-ripened cheese.
Undetermined.
  1. Brennan N.M., Brown R., Goodfellow M., Ward A.C., Beresford T.P., Simpson P.J., Fox P.F. and Cogan T.M., 2001.
    Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened
    cheese. IJSEM 51, 843-852.
Partially acid-fast. Fermentative metabolism.

Positive results for acid phosphatase, alkaline phosphatase, catalase, esterase
lipase (C8), nitrate reduction, pyrazinamidase, acid production from: fructose, glucose,
mannose & ribose.

Negative results for esculin hydrolysis, gelatin hydrolysis, lipase (C14), ONPG, oxidase, trypsin, tyrosine hydrolysis, urease, acid
production from: N-acetylglucosamine, adonitol, amygdalin, arabinose, arabitol, arbutin, cellobiose, dulcitol, erythritol,
fucose,galactose, gentiobiose, gluconate, 2-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, lyxose, maltose, mannitol,
melezitose,melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose, sucrose, tagatose, turanose, xylitol & xylose.
Corynebacterium casei
(c) Costin Stoica
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