Characterization of Lipase-producing Haloarcula Strain from Thai Fish Sauce
An extremely halophilic strain HST01, from Thai fish sauce, grew optimally at 37 °C, pH 7.0 and in the presence of 20-25%, w/v NaCl, was screened for lipase activity. Phylogenetic analysis based on the comparison of 16S rRNA gene sequence revealed that strain HST01 was closely related to Haloarcula...
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| Main Authors: | , |
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| 格式: | บทความวารสาร |
| 語言: | English |
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Science Faculty of Chiang Mai University
2019
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| 在線閱讀: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7657 http://cmuir.cmu.ac.th/jspui/handle/6653943832/63837 |
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