Draft genome sequence of the extremely halophilic archaeon Haladaptatus cibarius type strain D43T isolated from fermented seafood

Table 1 Classification and general features of Haladaptatus cibarius D43^T [18]

MIGS ID	Property	Term	Evidence code^a
	Classification	Domain Archaea	TAS [24]
		Phylum Euryarchaeota	TAS [25]
		Class Halobacteria	TAS [26]
		Order Halobacteriales	TAS [27, 28]
		Family Halobacteriaceae	TAS [28, 29]
		Genus Haladaptatus	TAS [6]
		Species Haladaptatus cibarius	TAS [8]
		Type strain D43^T (DSM 19505, JCM 15962)	TAS [8]
	Gram stain	Negative	TAS [8]
	Cell shape	coccus or coccobacillus	TAS [8]
	Motility	motile	TAS [8]
	Sporulation	Not reported	TAS [8]
	Temperature range	15–50 °C	TAS [8]
	Optimum temperature	37 °C	TAS [8]
	pH range; Optimum	6.0–8.0; 7.0	TAS [8]
	Carbon source	Sucrose, D-fructose, D-glucose, lactose, formate, acetate	TAS [8]
MIGS-6	Habitat	Salt-fermented seafood	TAS [8]
MIGS-6.3	Salinity	35 % NaCl (w/v)	TAS [8]
MIGS-22	Oxygen requirement	Aerobic	TAS [8]
MIGS-15	Biotic relationship	Free-living	TAS [8]
MIGS-14	Pathogenicity	Not reported
MIGS-23.1	Isolation	Salt-fermented food	TAS [8]
MIGS-4	Geographic location	Republic of Korea	TAS [8]
MIGS-5	Sample collection time	Not reported
MIGS-4.1	Latitude	Not reported
MIGS-4.2	Longitude	Not reported
MIGS-4.3	Depth	Not reported
MIGS-4.4	Altitude	Not reported

^aEvidence codes - TAS: traceable author statement (i.e., a direct report exists in the literature). These evidence codes are from the Gene Ontology project [30]

ISSN: 2524-6372