Chromohalobacter japonicus sp. nov., a moderately halophilic bacterium isolated from a Japanese salty food

International Journal of Systematic and Evolutionary Microbiology

Volumn 57, Issue 10, 2007, Pages 2262-2266

  Sánchez Porro, Cristina ^a   Tokunaga, Hiroko ^b   Tokunaga, Masao ^b   Ventosa, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CYTOSINE; FATTY ACID; GUANINE; RNA 16S; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CHROMOHALOBACTER; CHROMOHALOBACTER BEIJERINCKII; CHROMOHALOBACTER CANADENSIS; CHROMOHALOBACTER JAPONICUS; CHROMOHALOBACTER MARISMORTUI; CHROMOHALOBACTER NIGRADESENSIS; CHROMOHALOBACTER SARECENSIS; CONTROLLED STUDY; DNA CONTENT; DNA DNA HYBRIDIZATION; FOOD; GENOTYPE; GENUS; GRAM NEGATIVE BACTERIUM; HALOPHILIC BACTERIUM; JAPANESE; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PHENOTYPE; PHYLOGENY; PRIORITY JOURNAL; RNA SEQUENCE; SEQUENCE HOMOLOGY; TAXONOMY; TEMPERATURE; TYPE STRAIN;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; DNA, RIBOSOMAL; FATTY ACIDS; FOOD MICROBIOLOGY; GENES, RRNA; HALOMONADACEAE; HYDROGEN-ION CONCENTRATION; JAPAN; LOCOMOTION; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SEQUENCE HOMOLOGY, NUCLEIC ACID; SODIUM CHLORIDE; TEMPERATURE;

BACTERIA (MICROORGANISMS); CHROMOHALOBACTER; CHROMOHALOBACTER CANADENSIS; CHROMOHALOBACTER MARISMORTUI; CHROMOHALOBACTER SARECENSIS; NEGIBACTERIA;

EID: 35649007277     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.65212-0     Document Type: Article

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