Valid publication:
Garriga M, Ehrmann MA, Arnau J, Hugas M, Vogel RF. Carnimonas nigrificans gen. nov., sp. nov., a bacterial causative agent for black spot formation on cured meat products. Int J Syst Bacteriol 1998; 48:677-686.
IJSEM list:
Anonymous. Notification list. Notification that new names and new combinations have appeared in volume 48, part 3 of the IJSB. Int J Syst Bacteriol 1998; 48:1085-1087.
Nomenclatural status:
validly published under the ICNP
Taxonomic status:
correct name
Risk group:
2
Notes:
🥇 Nomenclatural type of the genus Carnimonas Garriga et al. 1998.Publication:
Garriga M, Ehrmann MA, Arnau J, Hugas M, Vogel RF. Carnimonas nigrificans gen. nov., sp. nov., a bacterial causative agent for black spot formation on cured meat products. Int J Syst Bacteriol 1998; 48:677-686.
😷 The risk group for Canada has been imported on 2024-02-27. The full classification is: risk group = 1, note = "Security sensitive biological agent: No - Terrestrial animal pathogen under Canadian Food Inspection Agency authority: No". — The risk group for Swiss Confederation has been imported on 2024-02-01. The full classification is: risk group = 2. — The risk group for Germany has been imported on 2023-10-29. The full classification is: risk group = 1.
🎓 Name mentioned 4 times in PubMed until 2024-03-27.
🧍 The genome of the type strain was sequenced as part of the GEBA (Genomic Encyclopedia of Bacteria and Archaea) project.Publication:
Mukherjee S, Seshadri R, Varghese NJ, Eloe-Fadrosh EA, Meier-Kolthoff JP, Goker M, Coates RC, Hadjithomas M, Pavlopoulos GA, Paez-Espino D, et al. 1,003 reference genomes of bacterial and archaeal isolates expand coverage of the tree of life. Nat Biotechnol 2017; 35:676-683.
🧍 The strain CECT 4437 is a patented strain.Publication:
Euzeby JP. List of Bacterial Names with Standing in Nomenclature: a folder available on the Internet. Int J Syst Bacteriol 1997; 47:590-592.
Assigned by:
Garriga M, Ehrmann MA, Arnau J, Hugas M, Vogel RF. Carnimonas nigrificans gen. nov., sp. nov., a bacterial causative agent for black spot formation on cured meat products. Int J Syst Bacteriol 1998; 48:677-686.
Linking:
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