ISOLATION AND CHARACTERIZATION OF AN EXTREMELY HALOPHILIC ARCHAEOBACTERIUM FROM TRADITIONALLY FERMENTED THAI FISH SAUCE (NAM PLA)

被引：37

作者：

THONGTHAI, C

MCGENITY, TJ

SUNTINANALERT, P

GRANT, WD

机构：

[1] UNIV LEICESTER,DEPT MICROBIOL,POB 138,MED SCI BLDG,UNIV RD,LEICESTER LE1 9HN,ENGLAND

[2] MAHIDOL UNIV,FAC SCI,DEPT BIOTECHNOL,BANGKOK 10400,THAILAND

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1992年 / 14卷 / 03期

关键词：

D O I：

10.1111/j.1472-765X.1992.tb00661.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：111 / 114

页数：4

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