Salimicrobium jeotgali Choi et al. 2014
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.
19758T <-- C. O. Jeon; Chung-Ang Univ., South Korea; MJ3.
Accessioned in 2013.
=DSM 105371 =KACC 16972.
Type strain [10266].
Medium: 1015; Temperature: 28°C; Rehydration fluid: 656.
Source: Jeotgal, Korean salted and fermented seafood (anchovy jeotgal), South Korea [9803,10266].
Biochemistry/Physiology: [10266].
Cell wall: meso-A2pm [10266].
Fatty acid: a-C15:0, a-C17:0, i-C15:0 [10266].
Quinone: MK-7 [10266].
Polar lipid: PG, DPG [10266].
G+C (mol%): 46.27 (genome sequence) [9803].
DNA-DNA relatedness: [10266].
Phylogeny: 16S rRNA gene (KF732837) [10266].
Genome sequence: AMPQ00000000 [9803], CP011361, CP011362 (plasmid pSJ52), CP011363 (plasmid pSJ25).
NCBI Taxonomy ID: 1230341.
Publication(s) using this strain [B14351].
Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
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