Lentibacillus
| Lentibacillus | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacterium |
| Division: | Firmicutes |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Bacillaceae |
| Genus: | Lentibacillus Yoon et al. 2002[1] |
| Type species | |
| Lentibacillus salicampi[1] | |
| Species | |
|
L. garicola[1] | |
Lentibacillus is a Gram-variable bacterial genus from the family of Bacillaceae.[1][2][3]
References
Further reading
- Oh, YJ; Lee, HW; Lim, SK; Kwon, MS; Lee, J; Jang, JY; Lee, JH; Park, HW; Nam, YD; Seo, MJ; Roh, SW; Choi, HJ (June 2016). "Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.". Antonie van Leeuwenhoek. 109 (6): 869–76. doi:10.1007/s10482-016-0686-5. PMID 27002961.
- Niall A., Logan; Paul, De Vos (2011). Endospore-forming Soil Bacteria. Berlin: Springer. ISBN 3-642-19577-6.
- Dender, Neusely da Silva, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Maristela da Silva do Nascimento & Renato Abeilar Romeiro Gomes, Institute of Food Technology - ITAL, Campinas, SP, Brazil ; translation to English, Paul van (2013). Microbiological examination methods of food and water : a laboratory manual (Online-Ausg. ed.). Hoboken: CRC Press. ISBN 0-203-16839-9.
| External identifiers for Lentibacillus | |
|---|---|
| Encyclopedia of Life | 98049 |
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