Dietzia alimentaria

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

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

References

1. Parte, A.C. "Dietzia". LPSN .
2. "Details: DSM-45698". www.dsmz.de.
3. 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   978-2-88919-752-1.

External links

• Type strain of Dietzia alimentaria at BacDive - the Bacterial Diversity Metadatabase