Table 1.

Lactobacillus casei strains used in this study

YIT strain no.a	Identification no.b	Source, designation, or description	Reference(s)
YIT 0001	ATCC 27139	S-1 (A Murata)	33
YIT 0003	IAM 1045 (JCM 20024)	Cheese
YIT 0005	ATCC 25302	Saliva	35
YIT 0006	ATCC 25303	Saliva	35
YIT 0007	JCM 1109	Human intestine
YIT 0009	NIRD C-9	Human	46
YIT 0015	JCM 1053	T. Mitsuoka S2-5
YIT 0047	NIRD A-121	Human	45,46
YIT 0091	IPOD 1766	YPS-1c
YIT 0123	ATCC 27216	Saliva of childd
YIT 0128	ATCC 4646	Dental caries
YIT 0226	PHLS A357/84	Human blood
YIT 0289	PHLS A22/73	Endocarditis
YIT 0290	PHLS A198/89	Endocarditis
YIT 9029	Strain Shirota	Original collection of Yakult	43
YIT 0180Te	ATCC 334	Emmental cheese	10
Mutant of YIT 9029		Δcps1C	43

^aYIT, registration number of the culture collections preserved in Yakult Central Institute for Microbiological Research, Tokyo, Japan.

^bStrains were purchased from the American Type Culture Collection (ATCC; Manassas, VA), Institute of Molecular and Cellular Biosciences (IAM; University of Tokyo, Tokyo, Japan), Japan Collection of Microorganisms (JCM; Wako, Japan), National Institute for Research in Dairying Collection (NIDR; India), International Patent Organism Depositary (IPOD; Tsukuba, Japan), and the Public Health Laboratory Service (PHLS; United Kingdom).

^cFrom the collection of the Yakult Central Institute for Microbiological Research.

^dType of L. casei subsp. alactosus.

^eNeotype strain.