Lentibacillus

Lentibacillus
Scientific classification
Domain:	Bacteria
Phylum:	Bacillota
Class:	Bacilli
Order:	Bacillales
Family:	Bacillaceae
Genus:	Lentibacillus; Yoon et al. 2002[1]
Type species
	Lentibacillus salicampi[1];
Species
	L. alimentarius[1]; L. amyloliquefaciens[1]; L. cibarius[1]; L. garicola[1]; L. halodurans[1]; L. halophilus[1]; L. jeotgali[1]; L. juripiscarius[1]; L. kapialis[1]; L. lacisalsi[1]; L. lipolyticus[1]; L. massiliensis[1]; L. panjinensis[1]; L. persicus[1]; L. salarius[1]; L. salicampi[1]; L. salinarum[1]; L. saliphilus[1]; L. salis[1]; L. sediminis[1]

Lentibacillus is a Gram-variable bacterial genus from the family of Bacillaceae.[1][2][3]

References

LPSN lpsn.dsmz.de
UniProt
Paul, De Vos (2009). Bergey's manual of systematic bacteriology (2nd ed.). Dordrecht: Springer. ISBN 0-387-68489-1.

Oh, YJ; Lee, HW; Lim, SK; Kwon, MS; Lee, J; Jang, JY; Lee, JH; Park, HW; Nam, YD; Seo, MJ; Roh, SW; Choi, HJ (June 2016). "Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable". Antonie van Leeuwenhoek. 109 (6): 869–76. doi:10.1007/s10482-016-0686-5. PMID 27002961.
Niall A., Logan; Paul, De Vos (2011). Endospore-forming Soil Bacteria. Berlin: Springer. ISBN 3-642-19577-6.
Dender, Neusely da Silva, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Maristela da Silva do Nascimento & Renato Abeilar Romeiro Gomes, Institute of Food Technology - ITAL, Campinas, SP, Brazil ; translation to English, Paul van (2013). Microbiological examination methods of food and water : a laboratory manual (Online-Ausg. ed.). Hoboken: CRC Press. ISBN 0-203-16839-9.{{cite book}}: CS1 maint: multiple names: authors list (link)

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