Dietzia alimentaria Kim et al. 2011
Taxonomy in NCBI database: Bacteria; Actinobacteria; Actinomycetia; Corynebacteriales; Dietziaceae.
16360T <-- J.-W. Bae 72.
Accessioned in 2009.
=DSM 45698 =KACC 21126 =NBRC 109780.
Type strain [8763].
Medium: 26;  Temperature: 28°C; Rehydration fluid: 656.
Source: Traditional salt-fermented seafood made of clam jeotgal, Sokcho, Gangwon-do Province, Korea [8763].
Biochemistry/Physiology: [8763].
Cell wall: meso-A2pm; Ara, Gal [8763].
Fatty acid: n-C16:0, 10Me-C18:0, n-C17:0, n-C19:0, n-C18:1 [8763].
Quinone: MK-8(H2) [8763].
Polar lipid: DPG, PG, PI, PIM [8763].
G+C (mol%): 64.7 (Tm, fluorimetric method) [8763], 67.34 (genome sequence) [8958,12227].
DNA-DNA relatedness: [8763].
Phylogeny: 16S rRNA gene (GQ368824) [8763].
Other taxonomic data: Mycolic acid [8763].
Genome sequence: AGFF00000000 [8958].
NCBI Taxonomy ID: 665550.