JCM Catalogue

Virgibacillus alimentarius Kim et al. 2011

16994^T <-- J.-W. Bae J18.
Accessioned in 2010.
=DSM 26676 =KACC 14624.
Category: Bacteria.
Type strain [8897].
Medium: 118; Temperature: 37°C; Rehydration fluid: 41.

Source: Jeotgal, traditional salt-fermented seafood made of gizzard shad, Korea [8897].
Biochemistry/Physiology: [8897].
Cell wall: meso-A₂pm [8897].
Fatty acid: [8897].
Quinone: MK-7 [8897].
Polar lipid: DPG, PG, PE [8897].
G+C (mol%): 37.0 (fluorimetric method) [8897].
Phylogeny: 16S rRNA gene (GU202420) [8897].

Publication(s) using this strain [C11170].

Fee category: Domestic, A or C; Overseas, A or C.