Name: Paenibacillus aceti Li et al. 2016
Category, proposed as: species, sp. nov.
Etymology: a.ce’ti. L. gen. neut. n. aceti, of vinegar, referring to the acetic acid fermentation culture of Chinese cereal vinegars, the source from which the type strain was isolated
Pronunciation (Latin), gender: pa͡e-ni-ba-KIL-lus a-KE-ti, masculine
Type strain: CGMCC 1.15420; JCM 31170; L14
See detailed strain information at
Conduct genome-based taxonomy at
16S rRNA gene:
KU050693
Analyse
FASTA
Valid publication:
Li P, Lin W, Liu X, Li S, Luo L, Lin WT. Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar. Int J Syst Evol Microbiol 2016; 66:3426-3431. 
🇨🇳
IJSEM list:
Oren A, Garrity GM. Notification list. Notification that new names and new combinations have appeared in volume 66, part 9 of the IJSEM. Int J Syst Evol Microbiol 2016; 66:4921-4923.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name (and explicitly recommended for medical use)
Parent taxon: Paenibacillus Ash et al. 1994
Assigned by:
Li P, Lin W, Liu X, Li S, Luo L, Lin WT. Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar. Int J Syst Evol Microbiol 2016; 66:3426-3431. 🇨🇳
Linking: To permanently link to this page, use https://doi.org/10.83108/rn.794569Link copied to clipboard
