Name: Carnobacterium viridans Holley et al. 2002

Category: Species

Proposed as: sp. nov.

Etymology: vi’ri.dans. L. part. adj. viridans, green; from L. inf. v. viridare, to make green, referring to the production of a green colour in cured meat by the organism

Gender: neuter

Type strain: ATCC BAA-336; DSM 14451; JCM 12222; MPL-11

See detailed strain information at

Conduct genome-based taxonomy at

16S rRNA gene: AF425608 Analyse FASTA

Valid publication: Holley RA, Guan TY, Peirson M, Yost CK. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int J Syst Evol Microbiol 2002; 52:1881-1885.

IJSEM list: Anonymous. Notification list. Notification that new names and new combinations have appeared in volume 52, part 5 of the IJSEM. Int J Syst Evol Microbiol 2003; 53:3-5.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

Risk group: 1

• Notes:
  • 😷 The risk group for Germany has been imported on 2023-10-29. The full classification is: risk group = 1.
  • 🎓 Name mentioned 3 times in PubMed until 2024-03-27.
  • 🧍 The specific epithet is a L. part. adj., not a N.L. adj. as cited in the paper by Holley et al. 2002. 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.

Parent taxon: Carnobacterium Collins et al. 1987

Assigned by: Holley RA, Guan TY, Peirson M, Yost CK. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int J Syst Evol Microbiol 2002; 52:1881-1885.

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Record number: 774490