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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. — 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 1 time in PubMed until 2025-06-04.
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 2025-07-15 09:26:08