Halomonas alimentaria

Halomonas alimentaria is a bacterium first isolated from jeotgal, a traditional Korean fermented seafood, hence its name. It is Gram-negative, moderately halophilic, non-motile and coccus- or short rod-shaped, with type strain YKJ-16T (= KCCM 41042T = JCM 10888T).[1]

Halomonas alimentaria
Scientific classification
Kingdom:
Bacteria
Phylum:
Proteobacteria
Class:
Gammaproteobacteria
Order:
Oceanospirillales
Family:
Halomonadaceae
Genus:
Halomonas
Species:
H. alimentaria
Binomial name
Halomonas alimentaria
Yoon et al. 2002

References
  1. Yoon, Jung-Hoon, et al. "Halomonas alimentaria sp. nov., isolated from jeotgal, a traditional Korean fermented seafood." International Journal of Systematic and Evolutionary Microbiology 52.1 (2002): 123-130.

Further reading
  • Martin Dworkin; Stanley Falkow (28 September 2006). The Prokaryotes: Vol. 6: Proteobacteria: Gamma Subclass. Springer. pp. 817–. ISBN 978-0-387-25496-8.
  • Antonio Ventosa; Aharon Oren; Yanhe Ma (24 June 2011). Halophiles and Hypersaline Environments: Current Research and Future Trends. Springer. pp. 32–. ISBN 978-3-642-20198-1.
  • Aharon Oren (31 August 2002). Halophilic Microorganisms and their Environments. Springer. pp. 44–. ISBN 978-1-4020-0829-0.
  • Joseph Seckbach; Aharon Oren; Helga Stan-Lotter (13 May 2013). Polyextremophiles: Life Under Multiple Forms of Stress. Springer. pp. 42–. ISBN 978-94-007-6488-0.


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