Genome sequence of the moderately halophilic bacterium Salinicoccus carnicancri type strain CrmT (= DSM 23852T)

Table 1. Classification and general features of Salinicoccus carnicancri strain Crm^T according to the MIGS recommendations [27].

MIGS ID	Property	Term	Evidence code
	Current classification	Domain Bacteria	TAS [28]
		Phylum Firmicutes	TAS [29–31]
		Class Bacilli	TAS [32,33]
		Order Bacillales	TAS [34,35]
		Family Staphylococcaceae	TAS [36,37]
		Genus Salinicoccus	TAS [1,38]
		Species Salinicoccus carnicancri	TAS [20]
		Type strain Crm^T	TAS [20]
	Gram stain	Positive	TAS [20]
	Cell shape	Cocci	TAS [20]
	Motility	Non-motile	TAS [20]
	Sporulation	Non-sporulating	TAS [20]
	Temperature range	4–45°C	TAS [20]
	Optimum temperature	30–37°C	TAS [20]
	Salinity range	0–20% (w/v)	TAS [20]
	Optimum salinity	12% (w/v)	TAS [20]
	pH range	6–11	TAS [20]
	Optimum pH	7–8	TAS [20]
	Carbon source	Heterotroph	TAS [20]
	Energy source	Not reported
MIGS-6	Habitat	Fermented seafood (marinated crab)	TAS [20]
MIGS-6.1	Temperature	−5 to 5°C	IDA
MIGS-6.3	Salinity	20%	IDA
MIGS-22	Oxygen	Aerobic	TAS [20]
MIGS-15	Biotic relationship	Free-living	TAS [20]
MIGS-14	Pathogenicity	Unknown
	Biosafety level	1
MIGS-23.1	Isolation	The traditional Korean fermented seafood ‘ganjang-gejang’ (Crabs preserved in soy sauce)	TAS [20]
MIGS-4	Geographic location	Republic of Korea	TAS [20]
MIGS-5	Sample collection time	August, 2010	NAS
MIGS-4.1	Latitude	Not reported
MIGS-4.2	Longitude	Not reported
MIGS-4.3	Depth	Not reported
MIGS-4.4	Altitude	Not reported

Evidence codes, as follows: IDA: inferred from direct assay; TAS: traceable author statement (i.e., a direct report exists in the literature); NAS: non-traceable author statement (i.e., not observed directly in a living, isolated sample, but based on a generally accepted property of the species, or anecdotal evidence). These evidence codes are from the Gene Ontology project [39].

ISSN: 2524-6372