Virgibacillus siamensis
Virgibacillus siamensis is a bacterium. It is Gram-positive, rod-shaped and moderately halophilic, originally isolated from fermented fish in Thailand. MS3-4T is the type strain (JCM 15395T =PCU 312T =TISTR 1957T).[1]
| Virgibacillus siamensis | |
|---|---|
| Scientific classification | |
| Kingdom: | |
| Division: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | V. siamensis |
| Binomial name | |
| Virgibacillus siamensis Tanasupawat et al. 2011 | |
References
- Tanasupawat S, Chamroensaksri N, Kudo T, Itoh T (October 2010). "Identification of moderately halophilic bacteria from Thai fermented fish ( pla-ra ) and proposal of Virgibacillus siamensis sp. nov". The Journal of General and Applied Microbiology. 56 (5): 369–79. PMID 21099133. Retrieved 2013-09-01.
Further reading
- Da Silva, Neusely, et al. Microbiological Examination Methods of Food and Water: A Laboratory Manual. CRC Press, 2012.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.