Species Virgibacillus jeotgali
Name: Virgibacillus jeotgali Sundararaman et al. 2017
Etymology: je.ot’ga.li. N.L. gen. neut. n. jeotgali, of jeotgal, a traditional Korean high-salt-fermented seafood
Type strain: JCM 16522; KEMB 9001-125; NS3012
See detailed strain information at
16S rRNA gene:
GQ889491
Analyse
FASTA
Valid publication:
Sundararaman A, Srinivasan S, Lee JH, Lee SS. Virgibacillus jeotgali sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy. Int J Syst Evol Microbiol 2017; 67:158-163. 
IJSEM list:
Oren A, Garrity GM. Notification list. Notification that new names and new combinations have appeared in volume 67, part 1 of the IJSEM. Int J Syst Evol Microbiol 2017; 67:765-766.
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 1 time in PubMed until 2024-03-28.
Parent taxon: Virgibacillus Heyndrickx et al. 1998
Assigned by:
Sundararaman A, Srinivasan S, Lee JH, Lee SS. Virgibacillus jeotgali sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy. Int J Syst Evol Microbiol 2017; 67:158-163.
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Record number: 795034
This LPSN page was printed on 2024-04-25 14:11:49