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Species Kocuria salsicia
Name: Kocuria salsicia Yun et al. 2011
Etymology: sal.si.ci.a. L. fem. adj. salsicia, salted, salty
Type strain: 104; DSM 24776; JCM 16361; KACC 21128; NBRC 109970
See detailed strain information at
Conduct genome-based taxonomy at
16S rRNA gene:
GQ352404
Analyse
FASTA
Valid publication:
Yun JH, Roh SW, Jung MJ, Kim MS, Park EJ, Shin KS, Nam YD, Bae JW. Kocuria salsicia sp. nov., isolated from salt-fermented seafood. Int J Syst Evol Microbiol 2011; 61:286-289. 
IJSEM list:
Euzeby JP. Notification list. Notification that new names and new combinations have appeared in volume 61, part 2 of the IJSEM. Int J Syst Evol Microbiol 2011; 61:1014-1015.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name
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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 6 times in PubMed until 2024-03-28.
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🧍 According to Bartlett et al. (2022), this species is a putative human pathogen.
Publication:
Bartlett A, Padfield D, Lear L, Bendall R, Vos M. A comprehensive list of bacterial pathogens infecting humans. Microbiology 2022; 168:0.
Parent taxon: Kocuria Stackebrandt et al. 1995
Assigned by:
Yun JH, Roh SW, Jung MJ, Kim MS, Park EJ, Shin KS, Nam YD, Bae JW. Kocuria salsicia sp. nov., isolated from salt-fermented seafood. Int J Syst Evol Microbiol 2011; 61:286-289.
Linking: To permanently link to this page, use https://lpsn.dsmz.de/species/kocuria-salsiciaLink copied to clipboard
Record number: 789042
This LPSN page was printed on 2024-10-14 01:52:03