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Jeotgalicoccus
Scientific classification
Kingdom: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Bacillales
Family: Staphylococcaceae
Genus: Jeotgalicoccus
Yoon et al. 2003
Species[3]

J. halotolerans Yoon et al. 2003[1]
J. pinnipedalis Hoyles et al. 2004[2]
J. psychrophilus Yoon et al. 2003[1]

Jeotgalicoccus is a genus of Gram-positive, facultatively anaerobic, and halotolerant to halophilic bacteria. The genus is named after the Korean fish sauce jeotgal from whence these bacteria were first isolated[1].

References

  1. ^ a b c Yoon, J. -H., K. -C. Lee, N. Weiss, K. H. Kang, and Y. –H. Park (2003). "Jeotgalicoccus halotolerans gen. nov., sp. nov. and Jeotgalicoccus psychrophilus sp. nov., isolated from the traditional Korean fermented seafood jeotgal". International Journal of Systematic and Evolutionary Microbiology 53: 595–602. PMID 12710632.  
  2. ^ Hoyles, L., M. D. Collins, G. Foster, E. Falsen, and P. Schumann (2004). "Jeotgalicoccus pinnipedialis sp. nov., from a southern elephant seal (Mirounga leonina)". International Journal of Systematic and Evolutionary Microbiology 54: 745–748. PMID 15143018.  
  3. ^ Euzéby, J. P.. "List of Prokaryotic Names with Standing in Nomenclature". http://www.bacterio.cict.fr. Retrieved 2008-12-16.  
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