Kocuria carniphila
| Kocuria carniphila | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Actinomycetota |
| Class: | Actinomycetia |
| Order: | Micrococcales |
| Family: | Micrococcaceae |
| Genus: | Kocuria |
| Species: | K. carniphila
|
| Binomial name | |
| Kocuria carniphila Tvrzová et al. 2005
| |
| Type strain | |
| CCM 132 DSM 16004 JCM 14118 | |
Kocuria carniphila is a species of bacteria in the genus Kocuria.[1] It was first isolated from meat.[2]
Etymology[edit]
Its name comes from the Latin word caro, meaning "meat" combined with either the Latin word phila or the Ancient Greek word philê (φίλη), both of which mean "loving".[1]
References[edit]
- ^ a b "Species: Kocuria carniphila". lpsn.dsmz.de. Retrieved 2021-04-07.
- ^ Podstawka, Adam. "Kocuria carniphila | Type strain | CCUG 55751, JCM 14118, DSM 16004, CCM 132, NBRC 110786 | BacDiveID:7658". bacdive.dsmz.de. Retrieved 2021-04-07.