Alkalibacterium gilvum is a Gram-positive, non-spore-forming, halophilic, alkaliphilic and non-motile bacterium from the genus Alkalibacterium which has been isolated from cheeses from Europe.[1][2][3]
Alkalibacterium gilvum | |
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Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Carnobacteriaceae |
Genus: | Alkalibacterium |
Species: | A. gilvum
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Binomial name | |
Alkalibacterium gilvum Ishikawa et al. 2013[1]
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References
edit- ^ a b "Species: Alkalibacterium gilvum". lpsn.dsmz.de.
- ^ "Alkalibacterium gilvum". www.uniprot.org.
- ^ Ishikawa, Morio; Yamasato, Kazuhide; Kodama, Kayo; Yasuda, Hinako; Matsuyama, Mioko; Okamoto-Kainuma, Akiko; Koizumi, Yukimichi (1 April 2013). "Alkalibacterium gilvum sp. nov., slightly halophilic and alkaliphilic lactic acid bacterium isolated from soft and semi-hard cheeses". International Journal of Systematic and Evolutionary Microbiology. 63 (Pt_4): 1471–1478. doi:10.1099/ijs.0.042556-0.