Virgibacillus alimentarius explained

Virgibacillus alimentarius is a bacterium first isolated from a traditional Korean food, hence its name. It is Gram-positive, rod-shaped, motile, endospore-forming and halophilic, with J18^T (=KACC 14624^T =JCM 16994^T) as the type strain.^[1]

Further reading

• Da Silva, Neusely, et al. Microbiological Examination Methods of Food and Water: A Laboratory Manual. CRC Press, 2012.
• Staley, James T., et al. "Bergey's manual of systematic bacteriology, vol. 3."Williams and Wilkins, Baltimore, MD (1989): 2250–2251.

External links

• LPSN
• Type strain of Virgibacillus alimentarius at BacDive - the Bacterial Diversity Metadatabase

Notes and References

1. Kim. J.. Jung. M.-J.. Roh. S. W.. Nam. Y.-D.. Shin. K.-S.. Bae. J.-W.. Virgibacillus alimentarius sp. nov., isolated from a traditional Korean food. International Journal of Systematic and Evolutionary Microbiology. 61. 12. 2011. 2851–2855. 1466-5026. 10.1099/ijs.0.028191-0. 21239563. free.