Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)

Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)

An extremely halophilic archaeobacterium (halobacterium), strain ORE, was isolated from traditionally fermented Thai fish sauce (nam pla), which has a concentration of 4·4–5·1 M NaCl. Polar liquid analysis and DNA hybridization revealed that it was a representative of the species Halobacterium salin...

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Main Authors: C. Thongthai, T. J. McGenity, P. Suntinanalert, W. D. Grant
Other Authors: University of Leicester
Format: Article
Published: 2018
Subjects:
Immunology and Microbiology
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/22300
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spelling th-mahidol.223002018-08-10T15:45:12Z Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla) C. Thongthai T. J. McGenity P. Suntinanalert W. D. Grant University of Leicester Mahidol University Immunology and Microbiology An extremely halophilic archaeobacterium (halobacterium), strain ORE, was isolated from traditionally fermented Thai fish sauce (nam pla), which has a concentration of 4·4–5·1 M NaCl. Polar liquid analysis and DNA hybridization revealed that it was a representative of the species Halobacterium salinarium. In common with many other strains of H. salinarium this organism produces salt‐stable extracellular proteases which are likely to be important in the fermentation process. Copyright © 1992, Wiley Blackwell. All rights reserved 2018-08-10T08:45:12Z 2018-08-10T08:45:12Z 1992-01-01 Article Letters in Applied Microbiology. Vol.14, No.3 (1992), 111-114 10.1111/j.1472-765X.1992.tb00661.x 1472765X 02668254 2-s2.0-0026545026 https://repository.li.mahidol.ac.th/handle/123456789/22300 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0026545026&origin=inward
institution Mahidol University
building Mahidol University Library
continent Asia
country Thailand
Thailand
content_provider Mahidol University Library
collection Mahidol University Institutional Repository
topic Immunology and Microbiology
spellingShingle Immunology and Microbiology
C. Thongthai
T. J. McGenity
P. Suntinanalert
W. D. Grant
Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)
description An extremely halophilic archaeobacterium (halobacterium), strain ORE, was isolated from traditionally fermented Thai fish sauce (nam pla), which has a concentration of 4·4–5·1 M NaCl. Polar liquid analysis and DNA hybridization revealed that it was a representative of the species Halobacterium salinarium. In common with many other strains of H. salinarium this organism produces salt‐stable extracellular proteases which are likely to be important in the fermentation process. Copyright © 1992, Wiley Blackwell. All rights reserved
author2 University of Leicester
author_facet University of Leicester
C. Thongthai
T. J. McGenity
P. Suntinanalert
W. D. Grant
format Article
author C. Thongthai
T. J. McGenity
P. Suntinanalert
W. D. Grant
author_sort C. Thongthai
title Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)
title_short Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)
title_full Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)
title_fullStr Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)
title_full_unstemmed Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)
title_sort isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented thai fish sauce (nam pla)
publishDate 2018
url https://repository.li.mahidol.ac.th/handle/123456789/22300
_version_ 1763494636430557184

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