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Corynebacterium nuruki Shin et al. 2011
Taxonomy in NCBI database: Bacteria; Actinobacteria; Actinomycetia; Corynebacteriales; Corynebacteriaceae.
17162T <-- J.-W. Bae S6-4.
Accessioned in 2010.
=KACC 15032.
Type strain [8803].
Medium: 28;  Temperature: 37°C; Rehydration fluid: 656.
Source: Nuruk, an alcohol fermentation starter of traditional Korean rice wine [8803].
Biochemistry/Physiology: [8803].
Cell wall: meso-A2pm, Ala, Glu (type A1γ) [8803].
Fatty acid: n-C16:0, n-C17:1, n-C18:1, 10Me-C18:0 [8803].
Quinone: MK-9(H2), MK-9, MK-8(H2), MK-8 [8803].
G+C (mol%): 73.6 (Tm, fluorimetric method) [8803], 69.5 (genome sequence) [10534,12227].
DNA-DNA relatedness: [8803].
Phylogeny: 16S rRNA gene (HM165487) [8803].
Other taxonomic data: Mycolic acid [8803].
Genome sequence: AFIZ00000000 [10534].
NCBI Taxonomy ID: 1032851.