Jeotgalicoccus halophilus
| Jeotgalicoccus halophilus | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Eubacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Staphylococcaceae |
| Genus: | Jeotgalicoccus |
| Species: | J. halophilus |
| Binomial name | |
| Jeotgalicoccus halophilus Liu et al. 2011 | |
Jeotgalicoccus halophilus is a species of bacteria.[1] It is one of the Phylum Firmicutes, it is Gram-positive.[2] The species is halotolerant, it grows at NaCl content of 0.1 to 16% and optimal values are between 2 and 3%.[2] The cells are coccoid.
Etymology
The genus name Jeotgalicoccus is derived from the Latin word "Jeotgalum" and refers to the locality of the first-described discovery, it was isolated from the Korean fish sauce Jeotgal. The species name refers to the halophile of the species.[1]
References
- ↑ 1.0 1.1 Euzéby, J. P. "List of Prokaryotic Names with Standing in Nomenclature". Retrieved March 24, 2014.
- ↑ 2.0 2.1 Wen-Yan Liu, Lin-Lin Jiang, Chun-Jing Guo and Su Sheng Yang. Jeotgalicoccus halophilus sp. nov., isolated from salt lakes In: International journal of systematic and evolutionary microbiology Volume 61, no. 7, Juli 2011, S. 1720–1724.
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