Halomonas alimentaria
| Halomonas alimentaria | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Gammaproteobacteria |
| Order: | Oceanospirillales |
| Family: | Halomonadaceae |
| Genus: | Halomonas |
| Species: | H. alimentaria |
| Binomial name | |
| Halomonas alimentaria Yoon et al. 2002 | |
Halomonas alimentaria is a bacteria first isolated from jeotgal, a traditional Korean fermented seafood, hence its name. It is Gram-negative, moderately halophilic, non-motile and coccus- or short rod-shaped, with type strain YKJ-16T (= KCCM 41042T = JCM 10888T).[1]
References
- ↑ Yoon, Jung-Hoon, et al. "Halomonas alimentaria sp. nov., isolated from jeotgal, a traditional Korean fermented seafood." International journal of systematic and evolutionary microbiology 52.1 (2002): 123-130.
Further reading
- Martin Dworkin; Stanley Falkow (28 September 2006). The Prokaryotes: Vol. 6: Proteobacteria: Gamma Subclass. Springer. pp. 817–. ISBN 978-0-387-25496-8.
- Antonio Ventosa; Aharon Oren; Yanhe Ma (24 June 2011). Halophiles and Hypersaline Environments: Current Research and Future Trends. Springer. pp. 32–. ISBN 978-3-642-20198-1.
- Aharon Oren (31 August 2002). Halophilic Microorganisms and their Environments. Springer. pp. 44–. ISBN 978-1-4020-0829-0.
- Joseph Seckbach; Aharon Oren; Helga Stan-Lotter (13 May 2013). Polyextremophiles: Life Under Multiple Forms of Stress. Springer. pp. 42–. ISBN 978-94-007-6488-0.