Virgibacillus alimentarius is a bacterium first isolated from a traditional Korean food, hence its name. It is Gram-positive, rod-shaped, motile, endospore-forming and halophilic, with J18T (=KACC 14624T =JCM 16994T) as the type strain.[1]
| Virgibacillus alimentarius | |
|---|---|
| Scientific classification | |
| Domain: | |
| Phylum: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | V. alimentarius
|
| Binomial name | |
| Virgibacillus alimentarius Kim et al. 2011
| |
References
edit- ^ Kim, J.; Jung, M.-J.; Roh, S. W.; Nam, Y.-D.; Shin, K.-S.; Bae, J.-W. (2011). "Virgibacillus alimentarius sp. nov., isolated from a traditional Korean food". International Journal of Systematic and Evolutionary Microbiology. 61 (12): 2851–2855. doi:10.1099/ijs.0.028191-0. ISSN 1466-5026. PMID 21239563.
Further reading
edit- Da Silva, Neusely, et al. Microbiological Examination Methods of Food and Water: A Laboratory Manual. CRC Press, 2012.
- Staley, James T., et al. "Bergey's manual of systematic bacteriology, vol. 3."Williams and Wilkins, Baltimore, MD (1989): 2250–2251.
External links
edit
 | This bacilli-related article is a stub. You can help Wikipedia by expanding it. |