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

Issued Date

1992-01-01

Resource Type

Article

ISSN

1472765X
02668254

DOI

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

Other identifier(s)

2-s2.0-0026545026

Rights

Mahidol University

Rights Holder(s)

SCOPUS

Bibliographic Citation

Letters in Applied Microbiology. Vol.14, No.3 (1992), 111-114

Suggested Citation

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). Letters in Applied Microbiology. Vol.14, No.3 (1992), 111-114. doi:10.1111/j.1472-765X.1992.tb00661.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/22300

Research Projects

Organizational Units

Authors

Journal Issue

Thesis

Title

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

Author(s)

C. Thongthai
 T. J. McGenity
 P. Suntinanalert
 W. D. Grant

Other Contributor(s)

University of Leicester
 Mahidol University

Abstract

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

Keyword(s)

Immunology and Microbiology

Availability

URI

https://repository.li.mahidol.ac.th/handle/20.500.14594/22300

Collections

Scopus 1991-2000