Name: Scopulibacillus daqui Yao et al. 2016

Category: Species

Proposed as: sp. nov.

Etymology: da’qui. N.L. gen. neut. n. daqui, of daqu, a traditional fermented food

Pronunciation, gender: DA-kwi, masculine

Type strain: CICC 10824; DSM 28236; ZQ18-1

See detailed strain information at

Conduct genome-based taxonomy at

16S rRNA gene: KJ136650 Analyse FASTA

Valid publication: Yao S, Zhai L, Xin C, Liu Y, Xu L, Zhang X, Zhao T, Zhang L, Cheng C. Scopulibacillus daqui sp. nov., a thermophilic bacterium isolated from high temperature daqu. Int J Syst Evol Microbiol 2016; 66:4723-4728. 🇨🇳

IJSEM list: Oren A, Garrity GM. Notification list. Notification that new names and new combinations have appeared in volume 66, part 11 of the IJSEM. Int J Syst Evol Microbiol 2017; 67:179-182.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

Risk group: 1

• 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 2 times in PubMed until 2025-06-04.

Parent taxon: Scopulibacillus Lee and Lee 2015

Assigned by: Yao S, Zhai L, Xin C, Liu Y, Xu L, Zhang X, Zhao T, Zhang L, Cheng C. Scopulibacillus daqui sp. nov., a thermophilic bacterium isolated from high temperature daqu. Int J Syst Evol Microbiol 2016; 66:4723-4728. 🇨🇳

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Record number: 794833