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Lentibacillus halophilus sp. nov., from fish sauce in Thailand, by S. Tanasupawat, A. Pakdeeto, S. Namwong, C. Thawai, T. Kudo and T. Itoh

International Journal of Systematic and Evolutionary Microbiology vol. 56, part 8, pp. 1859 - 1863

Supplementary Table S1. Strain designations, source, fermentation time, DNA base composition and DNA–DNA relatedness of strains.

Supplementary Table S2. Cellular fatty acid compositions of tested strains and related taxa.

[PDF file of Supplementary Tables S1 and S2] (28 KB)

Supplementary Fig. S1. TLC of the polar lipids of strain PS11-2T stained with 5 % ethanolic molybdatophosphoric acid. DPG, Diphosphatidylglycerol; GL, glycolipid; PG, phosphatidylglycerol.

TLC of polar lipids of strain PS11-2(T)

Supplementary Fig. S2. Scanning electron micrograph of cells of strain PS11-2T grown on JCM medium no. 168 at 37 °C. Bar, 1 µm.

SEM of cells of strain PS11-2(T)







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