Summary and
additional information:
<- S. Hanada; HLO8. A bacterial mat in Nakabusa hot spring (40-60°C, pH 7.8-8.2). Japan. Type strain.. Taxonomy/description (8318). (Medium 87a + 0.3% yeast extract + 0.3% Na-pyruvate, incubation time: 7-14 days, 48°C, anaerobic in light)
