Bacillus sp. (DSM 27846, FJAT-16964)

Name: Bacillus sp. (DSM 27846, FJAT-16964)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 159951

Type strain

Strain Designation FJAT-16964

Culture col. no. DSM 27846 FJAT-16964

NCBI tax ID(s) 83428

Special Collections DSMZ

History <- G. Liu, Fujian Academy of Agricultural Sciences, Fuzhou, China; FJAT-16964

Links

FJAT-16964 is a bacterium that was isolated from soil.

Bacteria

Name and taxonomic classification

SI-ID 402937

DSM 27846

@ref 20215

Last LPSN update 2026-02-09 11:38:46

Domain Bacteria

Phylum Bacillota

Class Bacilli

Order Caryophanales

Family Bacillaceae

Genus Bacillus

Full scientific name Bacillus Cohn 1872 (Approved Lists 1980)

Synonyms (4)

Niallia
"Quasibacillus"
Weizmannia
"Maribacillus"

Morphology

Culture and growth conditions

Culture medium

@ref	Name	Growth	Medium link	Composition
66855	NUTRIENT AGAR (DSMZ Medium 1)		Medium recipe at MediaDive	Name: NUTRIENT AGAR (DSMZ Medium 1) Composition: Agar 15.0 g/l Peptone 5.0 g/l Meat extract 3.0 g/l Distilled water

Culture temp

@ref	Growth	Type	Temperature (°C)
66855	positive	growth	30

Physiology and metabolism

Isolation, sampling and environmental information

Isolation

@ref	Sample type	Geographic location	Country	Country ISO 3 Code	Continent
66855	soil	Wuyi mountain	China	CHN	Asia

Interaction and safety

Sequence information

Genome-based predictions

Literature

References

#20215	Parte, 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 DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )
#66855	Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 27846
#126262	A. Lissin, I. Schober, J. F. Witte, H. Lüken, A. Podstawka, J. Koblitz, B. Bunk, P. Dawyndt, P. Vandamme, P. de Vos, J. Overmann, L. C. Reimer: StrainInfo—the central database for linked microbial strain identifiers. ( DOI 10.1093/database/baaf059 )

Rate our new design

Content

About us