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Type Status
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Taxonomy
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The taxonomic placement of this species within the root Universal Root.
The taxonomy from the rank of class and below is based upon currently published taxonomic opinion. For a complete taxonomy, refer to The Taxonomic Outline of Bacteria and Archaea, Release 7.7.
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Citation
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When referring to this Abstract, please use its Digital Object Identifier.
Taxon Abstract for the species Virgibacillus jeotgali Sundararaman et al. 2017. Retrieved . https://doi.org/10.1601/tx.29545.
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Source File
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This information was last reviewed on October 26, 2016. |
References
- Sundararaman A, Srinivasan S, Lee J-H, Lee S-S. Virgibacillus jeotgali sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy. Int J Syst Evol Microbiol 2017; 67:158-163. https://doi.org/10.1099/ijsem.0.001596 [PubMed].