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Bizio ( 5 ,8 ,10, 1 I ,12,14). Additional evidence of the relationship of these two microorganisms has been based upon studies with bacteriocins (18), production of nucleoside phosphotransferase (4), antibiotic sensitivities (1 5), analyses of biochemical data ( 1 , 2 1 ), and degree of reassociation of deoxyribonucleic acids (3): In 1971, Bascomb et al.( 1 ) transferred E. liquefaciens t o the genus Serratia.In this publication the results obtained from an examination of strains of E. liquefaciens and S. marcexens and isolates that resemble Barterium rubidaeum Stapp (2, 22) are compared. The observed biochemical relationships of these microorganisms are reported, means are provided for their differentiation, and proposals are made regarding their taxonomy and nomenclature. As stated elsewhere ( 5 ) , the senior author has never been averse t o reclassification of E. liquefaciens as a species of Serratia. A formal proposal t o this effect would have been made earlier except that related problems, such as the taxonomic position of B. rubidaeum, required further investigation and clarification.

The name Lactobacillus casei, although applied for half a century to a well-described, well-known, clearly defined bacterium, has not been validly published, hence it has no standing in nomenclature. However, according to the rules of the International Code of Nomenclature of Bacteria (1 966), there are n o impediments to L. casei being proposed as a new combination. Therefore, recognizing the principle of stability in nomenclature, the authors propose Lactobacillus casei (Orla-Jensen) comb. nov. as the name of the organism described by von Freudenreich ( 1889-1890; 189 1) under the designation Bacillus a! and later named Streptobacterium casei by Orla-Jensen (1919). ATCC 393 (Streptobacterium casei No. 7 of Orla-Jensen) is designated as the neotype strain of Lactobacillus casei.