Dietzia alimentaria is a Gram-positive and non-motile bacterium from the genus Dietzia which has been isolated from salt-fermented seafood from Sokcho in Korea.[1][2][3]
| Dietzia alimentaria | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Actinomycetota |
| Class: | Actinomycetia |
| Order: | Mycobacteriales |
| Family: | Dietziaceae |
| Genus: | Dietzia |
| Species: | D. alimentaria
|
| Binomial name | |
| Dietzia alimentaria Kim et al. 2011[1]
| |
| Type strain | |
| JCM 16360, KACC 21126, 72 | |
References
edit- ^ a b Parte, A.C. "Dietzia". LPSN.
- ^ "Details: DSM-45698". www.dsmz.de.
- ^ Kim, J; Roh, SW; Choi, JH; Jung, MJ; Nam, YD; Kim, MS; Park, EJ; Shin, KS; Bae, JW (September 2011). "Dietzia alimentaria sp. nov., isolated from a traditional Korean food". International Journal of Systematic and Evolutionary Microbiology. 61 (Pt 9): 2254–8. doi:10.1099/ijs.0.021501-0. PMID 20952550.
Further reading
edit- Kim, J; Roh, SW; Bae, JW (December 2011). "Draft genome sequence of Dietzia alimentaria 72T, belonging to the family Dietziaceae, isolated from a traditional Korean food". Journal of Bacteriology. 193 (23): 6791. doi:10.1128/JB.06229-11. PMC 3232881. PMID 22072646.
- Pattanathu K.S.M. Rahman, Rahman (2016). Microbiotechnology Based Surfactants and Their Applications. Frontiers Media SA. ISBN 978-2-88919-752-1.
External links
edit
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