Salinicoccus carnicancri

Salinicoccus carnicancri Jung et al. 2010
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Staphylococcaceae.
15796T <-- J.-W. Bae <-- M.-J. Jung strain Crm.
Accessioned in 2008.
=DSM 23852 =KCTC 13301.
Type strain [7965].
Medium: 118;  Temperature: 30°C; Rehydration fluid: 41.
Source: Crabs preserved in soy sauce, traditional Korean fermented seafood [7965].
Biochemistry/Physiology: [7965].
Fatty acid: [7965].
Quinone: MK-6 [7965].
Polar lipid: [7965].
G+C (mol%): 47.8 (Tm, fluorimetric method) [7965], 47.93 (genome sequence) [9676].
DNA-DNA relatedness: [7965].
Phylogeny: 16S rRNA gene (FJ182049) [7965].
Genome sequence: ANAM00000000 [9676].
NCBI Taxonomy ID: 558170.
Publication(s) using this strain [C10051, A15373].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable