''Halomonas alimentaria'' is a bacterium first isolated from
jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby or solid pi ...
, a traditional Korean fermented seafood, hence its name. It is
Gram-negative
Gram-negative bacteria are bacteria that, unlike gram-positive bacteria, do not retain the crystal violet stain used in the Gram staining method of bacterial differentiation. Their defining characteristic is that their cell envelope consists ...
, moderately
halophilic
A halophile (from the Greek word for 'salt-loving') is an extremophile that thrives in high salt concentrations. In chemical terms, halophile refers to a Lewis acidic species that has some ability to extract halides from other chemical species.
...
, non-
motile
Motility is the ability of an organism to move independently using metabolic energy. This biological concept encompasses movement at various levels, from whole organisms to cells and subcellular components.
Motility is observed in animals, mi ...
and coccus- or short rod-shaped, with type strain YKJ-16
T (= KCCM 41042
T = JCM 10888
T).
[Yoon, Jung-Hoon, et al. "Halomonas alimentaria sp. nov., isolated from jeotgal, a traditional Korean fermented seafood." International Journal of Systematic and Evolutionary Microbiology 52.1 (2002): 123-130.]
References
Further reading
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External links
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LPSNType strain of ''Halomonas alimentaria'' at Bac''Dive'' - the Bacterial Diversity Metadatabase
Oceanospirillales
Bacteria described in 2002
{{Oceanospirillales-stub