JCM Catalogue

"Virgibacillus kimchii" Oh et al.

Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.

32284T <-- H.-J. Choi; World Inst. of Kimchi, South Korea; NKC1-2.
Accessioned in 2017.
=KACC 19404.
Proposed type strain [12073].
Medium: 377;  Temperature: 37°C; Rehydration fluid: 377.
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Source: Kimchi, a traditional Korean fermented food, Korea [12073].
Biochemistry/Physiology: [12073].
Cell wall: meso-A2pm [12073].
Fatty acid: [12073].
Quinone: MK-7 [12073].
Polar lipid: [12073].
G+C (mol%): 42.5 (HPLC) [12073].
Phylogeny: 16S rRNA gene (KY697273) [12073].

Publication(s) using this strain [C17506].
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.
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