| DSMZ、DSM | 
			
				
				| DSM23852, DSM 23852 | 
			
				
				| Salinicoccus carnicancri | 
			
				
				| 肉毒桿菌 | 
			
				
				| Crm | 
			
				
				| JCM 15796, KCTC 13301 | 
			
				
				| 傳統韓國發酵海鮮(螃蟹) | 
			
				
				| 韓國 | 
			
				
				| before 03.08.2010 | 
			
				
				| <- JCM <- J.-W. Bae <- M.-J. Jung, Kyung Hee Univ., Seoul, Republic of Korea | 
			
				
				| 16S rRNA gene: FJ182049 | 
			
				
				| DSM Medium 514: GYM STREPTOMYCES MEDIUM , 28°C 
 | 
			
				
				| 
						<- JCM <- J.-W. Bae <- M.-J. Jung, Kyung Hee Univ., Seoul, Republic of Korea. Traditional Korean fermented seafood (crabs); Korea. Type strain. Taxonomy/description (13897, 17852). Sequence accession no. 16S rRNA gene: FJ182049. (Medium 514, 28°C).
					 | 
			
				
				| 1 | 
			
				
				| Jung, M. J., Kim, M. S., Roh, S. W., Shin, K. S., Bae, J. W. (2010). Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood. Int J Syst Evol Microbiol 60 (Pt3): 653-658 . http://www.ncbi.nlm.nih.gov/pubmed/19656926 |