Strain identifier

BacDive ID: 160586

Type strain: No

Species: Virgibacillus sp.

Strain Designation: SKW19

Strain history: <- S. Rodtong, Suranaree University of Technology; SKW19 <- S. Rodtong and J. Yongsawatdigul

NCBI tax ID(s): 1872700 (species)

For citation purpose refer to the digital object identifier (doi) of the current version.
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General

@ref: 67494

BacDive-ID: 160586

DSM-Number: 24891

keywords: 16S sequence, Bacteria, mesophilic

description: Virgibacillus sp. SKW19 is a mesophilic bacterium that was isolated from Thai fish sauce fermentation.

NCBI tax id

  • NCBI tax id: 1872700
  • Matching level: species

strain history

  • @ref: 67494
  • history: <- S. Rodtong, Suranaree University of Technology; SKW19 <- S. Rodtong and J. Yongsawatdigul

doi: 10.13145/bacdive160586.20230509.8.1

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Bacilli
  • order: Caryophanales
  • family: Bacillaceae
  • genus: Virgibacillus
  • species: Virgibacillus sp.
  • full scientific name: Virgibacillus Heyndrickx et al. 1998
  • synonyms

    • @ref: 20215
    • synonym: Salibacillus

@ref: 67494

domain: Bacteria

phylum: Firmicutes

class: Bacilli

order: Caryophanales

family: Bacillaceae

genus: Virgibacillus

species: Virgibacillus sp.

full scientific name: Virgibacillus sp.

strain designation: SKW19

type strain: no

Culture and growth conditions

culture medium

  • @ref: 67494
  • name: CASO AGAR (MERCK 105458) (DSMZ Medium 220)
  • growth: yes
  • link: https://mediadive.dsmz.de/medium/220
  • composition: Name: CASO AGAR (Merck 105458) (DSMZ Medium 220; with strain-specific modifications) Composition: NaCl 50.0 g/l Agar 15.0 g/l Casein peptone 15.0 g/l Soy peptone 5.0 g/l Distilled water

culture temp

  • @ref: 67494
  • growth: positive
  • type: growth
  • temperature: 30
  • range: mesophilic

Isolation, sampling and environmental information

isolation

  • @ref: 67494
  • sample type: Thai fish sauce fermentation
  • geographic location: East
  • country: Thailand
  • origin.country: THA
  • continent: Asia

taxonmaps

  • @ref: 69479
  • File name: preview.99_3814.png
  • url: https://microbeatlas.org/index.html?action=taxon&taxon_id=90_3;96_1959;97_2355;98_2906;99_3814&stattab=map
  • Last taxonomy: Virgibacillus halodenitrificans subclade
  • 16S sequence: DQ910855
  • Sequence Identity:
  • Total samples: 5050
  • soil counts: 2809
  • aquatic counts: 693
  • animal counts: 1180
  • plant counts: 368

Sequence information

16S sequences

  • @ref: 67494
  • description: Virgibacillus sp. SKW19 16S ribosomal RNA gene, partial sequence
  • accession: DQ910855
  • length: 1530
  • database: ena
  • NCBI tax ID: 403960

External links

@ref: 67494

culture collection no.: DSM 24891

straininfo link

  • @ref: 112825
  • straininfo: 400398

Reference

@idauthorstitledoi/urlcatalogue
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ10.1099/ijsem.0.004332
67494Curators of the DSMZhttps://www.dsmz.de/collection/catalogue/details/culture/DSM-24891Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 24891)
69479João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.MicrobeAtlas 1.0 betahttps://microbeatlas.org/
112825Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.StrainInfo: A central database for resolving microbial strain identifiers10.60712/SI-ID400398.1