Lentibacillus | |
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Scientific classification | |
Domain: | |
Phylum: | |
Class: | |
Order: | |
Family: | |
Genus: | Lentibacillus Yoon et al. 2002[1]
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Type species | |
Lentibacillus salicampi[1] | |
Species | |
L. alimentarius[1] |
Lentibacillus is a Gram-variable bacterial genus from the family of Bacillaceae.[1][2][3]
References
[edit]Further reading
[edit]- 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.
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: CS1 maint: multiple names: authors list (link)