[Ref.: #25054] |
Sample type/isolated from |
gut of an abalone (Haliotis discus hannai) |
[Ref.: #25054] |
Geographic location (country and/or sea, region) |
sea around Jeju island |
[Ref.: #25054] |
Country |
Republic of Korea |
[Ref.: #25054] |
Country ISO 3 Code |
KOR |
[Ref.: #25054] |
Continent |
Asia |
[Ref.: #25054] |
Enrichment culture |
mixture (1:1, v/v) of R2A agar (BD Difco) and marine agar 2216 (BD Difco) |
[Ref.: #25054] |
Enrichment culture temperature |
20 ̊C |
[Ref.: #25054] |
Isolation/enrichment procedure |
standard dilution plating technique |
|
[Ref.: #67771] |
Sample type/isolated from |
From abalone, `Haliotis discus hanna` |
[Ref.: #67771] |
Geographic location (country and/or sea, region) |
Jeju island |
[Ref.: #67771] |
Country |
Republic of Korea |
[Ref.: #67771] |
Country ISO 3 Code |
KOR |
[Ref.: #67771] |
Continent |
Asia |
* marker position based on {}
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Isolation sources categories |
#Host |
#Invertebrates (Other) |
#Mollusca |
#Host Body-Site |
#Gastrointestinal tract |
#Stomach |
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Availability in culture collections External links
[Ref.: #25054] |
Culture collection no. |
KCTC 52418, NBRC 112383 |
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Literature: |
|
Topic |
Title |
Authors |
Journal |
DOI |
Year |
|
Phylogeny |
Polaribacter litorisediminis sp. nov., isolated from a tidal flat. |
Park S, Yoon SY, Ha MJ, Yoon JH |
Int J Syst Evol Microbiol |
10.1099/ijsem.0.001919 |
2017 |
* |
Phylogeny |
Polaribacter haliotis sp. nov., isolated from the gut of abalone Haliotis discus hannai. |
Kim YO, Park IS, Park S, Nam BH, Park JM, Kim DG, Yoon JH |
Int J Syst Evol Microbiol |
10.1099/ijsem.0.001557 |
2016 |
* |
|
- References
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-
#25054 |
Y. O. P. Kim, I. S.,Park, S.,Nam, B. H.,Park, J. M.,Kim, D. G.,Yoon, J. H.:
Polaribacter haliotis sp. nov., isolated from the gut of abalone Haliotis discus hannai.
IJSEM 66:
5562 - 5567
2016 (
DOI 10.1099/ijsem.0.001557 , PubMed 27902190 )
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#67771 |
Korean Collection for Type Cultures (KCTC) ; Curators of the KCTC;
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- * These data were automatically processed and therefore are not curated
Change proposal
Successfully sent
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