Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood.

Abstract

A novel, moderately halophilic bacterium belonging to the genus Salinicoccus was isolated from crabs preserved in soy sauce: a traditional Korean fermented seafood. Colonies of strain Crm(T) were ivory and the cells were non-motile, Gram-positive cocci. The organism was non-sporulating, catalase-positive and oxidase-negative. The major fatty acids of strain… (More)
DOI: 10.1099/ijs.0.012047-0

Topics

Cite this paper

@article{Jung2010SalinicoccusCS, title={Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood.}, author={Mi-Ja Jung and Min-Soo Kim and Seong Woon Roh and Kee-Sun Shin and Jin-Woo Bae}, journal={International journal of systematic and evolutionary microbiology}, year={2010}, volume={60 Pt 3}, pages={653-8} }