Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce

@article{Jung2015LentibacillusGS,
  title={Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce},
  author={Woo Yong Jung and Se Hee Lee and Hyun Mi Jin and Che Ok Jeon},
  journal={Antonie van Leeuwenhoek},
  year={2015},
  volume={107},
  pages={1569-1576}
}
A Gram-stain positive, aerobic and moderately halophilic bacterium, designated strain SL-MJ1T, was isolated from myeolchi-aekjeot, a Korean traditionally fermented anchovy sauce. Cells were observed to be non-spore-forming rods showing oxidase-negative and catalase-positive reactions. Growth of strain SL-MJ1T was observed at 15–40 °C (optimum, 30 °C) and pH 6.5–8.0 (optimum, pH 7.0) and in the presence of 0–20 % (w/v) NaCl (optimum, 6 %). Chemotaxonomic data (major isoprenoid quinone… Expand
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List of new names and new combinations previously effectively, but not validly, published.
  • A. Oren, G. Garrity
  • Biology, Medicine
  • International journal of systematic and evolutionary microbiology
  • 2016
The purpose of this announcement is to effect the valid publication of the following effectively published new names and new combinations under the procedure described in the Bacteriological CodeExpand
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TLDR
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