Salinicoccus carnicancri Jung et al. 2010
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Staphylococcaceae.
15796T <-- J.-W. Bae <-- M.-J. Jung strain Crm.
Accessioned in 2008.
=DSM 23852 =KCTC 13301.
Type strain [7965].
Medium: 118; Temperature: 30°C; Rehydration fluid: 41.
Source: Crabs preserved in soy sauce, traditional Korean fermented seafood [7965].
Biochemistry/Physiology: [7965].
Fatty acid: [7965].
Quinone: MK-6 [7965].
Polar lipid: [7965].
G+C (mol%): 47.8 (Tm, fluorimetric method) [7965], 47.93 (genome sequence) [9676].
DNA-DNA relatedness: [7965].
Phylogeny: 16S rRNA gene (FJ182049) [7965].
Genome sequence: ANAM00000000 [9676].
NCBI Taxonomy ID: 558170.
Publication(s) using this strain [C10051, A15373].
Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
(1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
(2) in complying with the Plant Protection Law of Japan
Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Staphylococcaceae.
15796T <-- J.-W. Bae <-- M.-J. Jung strain Crm.
Accessioned in 2008.
=DSM 23852 =KCTC 13301.
Type strain [7965].
Medium: 118; Temperature: 30°C; Rehydration fluid: 41.
Source: Crabs preserved in soy sauce, traditional Korean fermented seafood [7965].
Biochemistry/Physiology: [7965].
Fatty acid: [7965].
Quinone: MK-6 [7965].
Polar lipid: [7965].
G+C (mol%): 47.8 (Tm, fluorimetric method) [7965], 47.93 (genome sequence) [9676].
DNA-DNA relatedness: [7965].
Phylogeny: 16S rRNA gene (FJ182049) [7965].
Genome sequence: ANAM00000000 [9676].
NCBI Taxonomy ID: 558170.
Publication(s) using this strain [C10051, A15373].
Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
(1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
(2) in complying with the Plant Protection Law of Japan
Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
