Name: Carnobacterium viridans Holley et al. 2002

Category: Species

Proposed as: sp. nov.

Etymology: vi’ri.dans. L. neut. 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 (and explicitly recommended for medical use)

Risk group: 1

• Notes:
  • 😷 The risk group for Germany has been imported on 2023-10-29. The full classification is: risk group = 1. — If in doubt, use the risk group given in the regulations for your country and, if these are not available, use the risk group given in the catalogue of the culture collection from which you have obtained or intend to obtain the strain.
  • 🎓 Name mentioned 3 times in PubMed until 2024-03-27.
  • 🙆 This name is on the List of Recommended Names for bacteria of medical importance (LoRN) as the name to be applied to this species. The name is on LoRN because of the recorded risk group of other species in the genus.
  • 🧍 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