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Name: Planococcus kocurii Hao and Komagata 1986

Category, proposed as: species, sp. nov.

Etymology: ko.cu’ri.i. N.L. gen. masc. n. kocurii, of Kocur, named in honor of Miloslav Kocur, a Czechoslovakian bacteriologist

Pronunciation (Latin), gender: pla-no-KOK-kus ko-KU-ri-i, masculine

Type strain: AJ 3345; ATCC 43650; CCM 1849; DSM 20747; HK 701; IAM 12847; IFO 15850; JCM 2569; LMG 17320; NBRC 15850; NCIMB 629; NCMB 629

16S rRNA gene: AB680986 Analysetree FASTA download

Effective publication: Hao MV, Komagata K. A new species of Planococcus, P. kocurii isolated from fish, frozen foods, and fish curing brine. J. Gen. Appl. Microbiol. 1985; 31:441-455.

IJSEM list: Anonymous. Validation list no. 22. Validation of publication of new names and new combinations previously effectively published outside the IJSB. Int J Syst Bacteriol 1986; 36:573-576.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

Risk group: 1

  • Notes:
    • 🧬 The phylogenomic assignment score of this taxon is 0.00107 (N = 12).
    • 😷 The risk group for Canada has been imported on 2024-02-27. The full classification is: risk group = 1, note = "Animal classification RG: 1 - Security sensitive biological agent: No - Terrestrial animal pathogen under Canadian Food Inspection Agency authority: No - Containment level: Containment Level 1". — The risk group for Swiss Confederation has been imported on 2024-02-01. The full classification is: risk group = 1. — The risk group for Germany has been imported on 2026-08-13. 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 8 times in PubMed until 2026-06-11.

Parent taxon: Planococcus Migula 1894 (Approved Lists 1980)

Assigned by: Hao MV, Komagata K. A new species of Planococcus, P. kocurii isolated from fish, frozen foods, and fish curing brine. J. Gen. Appl. Microbiol. 1985; 31:441-455.

Linking: To permanently link to this page, use https://doi.org/10.83108/rn.779658Link copied to clipboard

Record number: 779658