21/6 is a mesophilic bacterium that was isolated from Bacon pickling brine.
mesophilic Bacteria
Last LPSN update
2024-12-09 10:45:39 |
| Domain Bacteria |
| Phylum Pseudomonadota |
| Class Gammaproteobacteria |
| Order Oceanospirillales |
| Family Halomonadaceae |
| Genus Halomonas |
| Full scientific name Halomonas Vreeland et al. 1980 |
| Synonyms (8) |
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 19039 | 10% MH MEDIUM (DSMZ Medium 593) | Medium recipe at MediaDive  | Name: 10% MH MEDIUM (DSMZ Medium 593) Composition: NaCl 81.0 g/l Agar 15.0 g/l Yeast extract 10.0 g/l MgSO4 9.6 g/l MgCl2 7.0 g/l Proteose peptone no. 3 5.0 g/l KCl 2.0 g/l Glucose 1.0 g/l CaCl2 0.36 g/l NaHCO3 0.06 g/l NaBr 0.026 g/l Distilled water |
| @ref | Growth | Type | Temperature (°C) | Range | |
|---|---|---|---|---|---|
| 19039 | positive | growth | 25 | mesophilic |
| Culture collection no. | |
|---|---|
| DSM 6006 | |
| 21/6 |
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