| Product Number | TS533228 |
| Strain Number | NBRC 110681 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Halalkalicoccus jeotgali |
| Organism Type | Archaea |
| History of Deposit | KRIBB (S.W. Roh, B3) <-- KCTC 4019 |
| Date of Isolation | |
| Isolated From | Jeotgal, Korean fermented seafood |
| Geographic Origin | Korea |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS533228 |
| Strain Number | NBRC 110681 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Halalkalicoccus jeotgali |
| Organism Type | Archaea |
| History of Deposit | KRIBB (S.W. Roh, B3) <-- KCTC 4019 |
| Date of Isolation | |
| Isolated From | Jeotgal, Korean fermented seafood |
| Geographic Origin | Korea |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |