JCM Catalogue

Dietzia alimentaria Kim et al. 2011

Taxonomy in NCBI database: Bacteria; Actinobacteria; Actinobacteria; Corynebacteriales; Dietziaceae.

16360T <-- J.-W. Bae 72.
Accessioned in 2009.
=DSM 45698 =KACC 21126 =NBRC 109780.
Type strain [8763].
Medium: 26;  Temperature: 28°C; Rehydration fluid: 656.

Source: Traditional salt-fermented seafood made of clam jeotgal, Sokcho, Gangwon-do Province, Korea [8763].
Biochemistry/Physiology: [8763].
Cell wall: meso-A2pm; Ara, Gal [8763].
Fatty acid: n-C16:0, 10Me-C18:0, n-C17:0, n-C19:0, n-C18:1 [8763].
Quinone: MK-8(H2) [8763].
Polar lipid: DPG, PG, PI, PIM [8763].
G+C (mol%): 64.7 (Tm, fluorimetric method) [8763], 67.34 (genome sequence) [8958,12227].
DNA-DNA relatedness: [8763].
Phylogeny: 16S rRNA gene (GQ368824) [8763].
Other taxonomic data: Mycolic acid [8763].
Genome sequence: AGFF00000000 [8958].
NCBI Taxonomy ID: 665550.

Publication(s) using this strain [B11134, A18043].
Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
- Instructions for an order
- Go to JCM Top Page