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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.
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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 (and explicitly recommended for medical use)
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.
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Linking: To permanently link to this page, use https://lpsn.dsmz.de/species/kocuria-salsiciaLink copied to clipboard
Record number: 789042