Name: Virgibacillus jeotgali Sundararaman et al. 2017

Category: Species

Proposed as: sp. nov.

Etymology: je.ot’ga.li. N.L. gen. neut. n. jeotgali, of jeotgal, a traditional Korean high-salt-fermented seafood

Gender: masculine

Type strain: JCM 16522; KEMB 9001-125; NS3012

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

Risk group: 1

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 2023-02-07 07:30:26