Dietzia alimentaria

Dietzia alimentaria
Scientific classification
Kingdom: Bacteria
Phylum: Actinobacteria
Class: Actinobacteria
Order: Actinomycetales
Family: Dietziaceae
Genus: Dietzia
Species: D. alimentaria
Binomial name
Dietzia alimentaria
Kim et al. 2011[1]
Type strain
JCM 16360, KACC 21126, strain 72[2]

Dietzia alimentaria is a Gram-positive and non-motile bacterium from the genus of Dietzia which has been isolated from salt-fermented seafood from Sokcho in Korea.[1][2][3][4]

References

  1. 1 2 Parte, A.C. "Dietzia". www.bacterio.net.
  2. 1 2 "Dietzia alimentaria". www.uniprot.org.
  3. ↑ "Details: DSM-45698". www.dsmz.de.
  4. ↑ Kim, J; Roh, SW; Choi, JH; Jung, MJ; Nam, YD; Kim, MS; Park, EJ; Shin, KS; Bae, JW (September 2011). "Dietzia alimentaria sp. nov., isolated from a traditional Korean food". International Journal of Systematic and Evolutionary Microbiology. 61 (Pt 9): 2254–8. doi:10.1099/ijs.0.021501-0. PMID 20952550.

Further reading

  • Kim, J; Roh, SW; Bae, JW (December 2011). "Draft genome sequence of Dietzia alimentaria 72T, belonging to the family Dietziaceae, isolated from a traditional Korean food". Journal of Bacteriology. 193 (23): 6791. doi:10.1128/JB.06229-11. PMC 3232881. PMID 22072646.
  • Pattanathu K.S.M. Rahman, Rahman (2016). Microbiotechnology Based Surfactants and Their Applications. Frontiers Media SA. ISBN 2-88919-752-2.


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