Lentibacillus alimentarius
Lentibacillus alimentarius is a Gram-positive, endospore-forming and rod-shaped bacterium from the genus of Lentibacillus which has been isolated from the food Myeolchi-jeotgal.[1][3][2]
| Lentibacillus alimentarius | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | L. alimentarius |
| Binomial name | |
| Lentibacillus alimentarius Sundararaman et al. 2018[1] | |
| Type strain | |
| M2024[2] | |
References
- "Species: Lentibacillus alimentarius". LPSN.DSMZ.de.
- Sundararaman, Aravind; Srinivasan, Sathiyaraj; Lee, Jong-Hoon; Lee, Sang-Seob (July 2018). "Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy". Antonie van Leeuwenhoek. 111 (7): 1065–1071. doi:10.1007/s10482-017-1006-4. PMID 29397488. S2CID 6807674.
- "Lentibacillus alimentarius". www.uniprot.org.
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