Kocuria salsicia sp. nov., isolated from salt-fermented seafood

International Journal of Systematic and Evolutionary Microbiology

Volumn 61, Issue 2, 2011, Pages 286-289

  Yun, Ji Hyun ^a   Roh, Seong Woon ^a,b   Jung, Mi Ja ^a   Kim, Min Soo ^a,b   Park, Eun Jin ^a   Shin, Kee Sun ^b   Nam, Young Do ^a   Bae, Jin Woo ^a  

^a Kyung Hee University   (South Korea)

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

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; RNA 16S; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM COLONY; DNA HYBRIDIZATION; FERMENTED PRODUCT; GENE SEQUENCE; GRAM POSITIVE BACTERIUM; KOCURIA RHIZOPHILA; KOCURIA SALSICIA; KOREA; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PHYLOGENY; PRIORITY JOURNAL; SEA FOOD; TAXONOMY;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; FATTY ACIDS; FERMENTATION; FOOD MICROBIOLOGY; MICROCOCCACEAE; MOLECULAR SEQUENCE DATA; PHYLOGENY; REPUBLIC OF KOREA; RNA, RIBOSOMAL, 16S; SEAFOOD; SEQUENCE ANALYSIS, DNA; VITAMIN K 2;

BACTERIA (MICROORGANISMS); CITRUS LIMON; KOCURIA; KOCURIA RHIZOPHILA; POSIBACTERIA;

EID: 79951624238     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.021469-0     Document Type: Article

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