Bacillus jeotgali sp. nov., isolated from jeotgal, Korean traditional fermented seafood

International Journal of Systematic and Evolutionary Microbiology

Volumn 51, Issue 3, 2001, Pages 1087-1092

  Yoon, J H ^a   Kang, S S ^a   Lee, K C ^a   Kho, Y H ^a   Choi, S H ^a   Kang, K H ^a   Park, Y H ^a  

^a Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

Bacillus jeotgali sp. nov.; Jeotgal; Korean traditional food; Polyphasic taxonomy

Indexed keywords

BACTERIAL DNA; CYTOSINE; DIAMINOPIMELIC ACID; DNA 16S; FATTY ACID; GUANINE; MENAQUINONE; PEPTIDOGLYCAN; RIBOSOME DNA; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS; BACILLUS JEOTGALI; BACTERIAL CELL WALL; BACTERIAL SPORE; BACTERIUM ISOLATION; CONTROLLED STUDY; DNA DNA HYBRIDIZATION; DNA SEQUENCE; FERMENTATION; FLAGELLUM; GENETIC ANALYSIS; GENOME; GRAM POSITIVE BACTERIUM; KOREA; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PHYLOGENY; PRIORITY JOURNAL; SEA FOOD; SEQUENCE HOMOLOGY;

BACILLUS JEOTGALI; BACTERIA (MICROORGANISMS); POSIBACTERIA;

EID: 0034980139     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/00207713-51-3-1087     Document Type: Article

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