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.
- 🎓 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.
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Record number: 789042
This LPSN page was printed on 2024-04-23 07:24:23