Bacteria



BCRC Number: 80659
Organism: Oceanobacillus kimchii
Author: Whon et al.
History: << JCM << J. W. Bae, X50
Other Collection No.: DSM 23341; JCM JCM 16803; KACC 14914
Source: Mustard kimchi, a traditional Korean fermented food
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2142,B2143
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References



B2142
Whon, T.W., M. J. Jung, S. W. Roh, Y. D. Nam, E. J. Park, K. S. Shin, and J. W. Bae. 2010. Oceanobacillus kimchii sp. nov. Isolated from a traditional Korean fermented food. J. Microbiol. 48: 862-866.
B2143
2011. List of new names and new combinations previously effectively, but not validly, published. Validation List no. 139. Int. J. Syst. Evol. Microbiol. 61 : 1011–1013.
 

Medium



61
MARINE AGAR 2216 (DIFCO 0979)
Peptone5.0 g
Yeast extract1.0 g
Ferric citrate0.1 g
MgCl28.8 g
Na2SO43.24 g
NaHCO30.16 g
KBr80.0 mg
SrCl234.0 mg
H3BO322.0 mg
NH4NO31.6 mg
Na2HPO48.0 mg
Agar15.0 g
Distilled water1.0 L
NaCl19.45 g
CaCl21.8 g
KCl0.55 g
Na2SiO34.0 mg
NaF2.4 mg
Adjust pH to 7.6.

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