Agrococcus casei

{{Short description|Species of bacterium}}

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| taxon = Agrococcus casei

| authority = Bora et al. 2007{{cite journal |title=Species: Agrococcus casei |journal=lpsn.dsmz.de |url=https://lpsn.dsmz.de/species/agrococcus-casei |language=en}}

| type_strain = R-17892t2{{cite journal |last1=Bora |first1=Nagamani |last2=Vancanneyt |first2=Marc |last3=Gelsomino |first3=Roberto |last4=Swings |first4=Jean |last5=Brennan |first5=Noelle |last6=Cogan |first6=Timothy M. |last7=Larpin |first7=Sandra |last8=Desmasures |first8=Nathalie |last9=Lechner |first9=Frieda Eliskases |last10=Kroppenstedt |first10=Reiner M. |last11=Ward |first11=Alan C. |last12=Goodfellow |first12=Michael |title=Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses |journal=International Journal of Systematic and Evolutionary Microbiology |date=1 January 2007 |volume=57 |issue=1 |pages=92–97 |doi=10.1099/ijs.0.64270-0|doi-access=free }}

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Agrococcus casei is a Gram-positive bacterium from the genus Agrococcus which has been isolated from the surfaces of smear-ripened cheese.{{cite journal |title=Agrococcus casei |journal=www.uniprot.org |url=https://www.uniprot.org/taxonomy/343512}}