Jeotgalicoccus halophilus
| Jeotgalicoccus halophilus | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Staphylococcaceae |
| Genus: | Jeotgalicoccus |
| Species: | J. halophilus |
| Binomial name | |
| Jeotgalicoccus halophilus Liu et al. 2011 | |
Jeotgalicoccus halophilus is a species of bacteria.[1]
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
- 1 2 Euzéby, J. P. "List of Prokaryotic Names with Standing in Nomenclature". Retrieved March 24, 2014.
- 1 2 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.