Jeotgalicoccus halophilus
Jeotgalicoccus halophilus is a species of bacteria.[1]
| Jeotgalicoccus halophilus | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | J. halophilus |
| Binomial name | |
| Jeotgalicoccus halophilus Liu et al. 2011 | |
It is one of the phylum Bacillota; and it is categorized as a Gram-positive bacteria.[2]
The species is halotolerant and it grows at NaCl content of 0.1 to 16% - its optimal values for growth 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
- Euzéby, J. P. "List of Prokaryotic Names with Standing in Nomenclature". Retrieved March 24, 2014.
- 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.
External links
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