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

Simple item page
dc.contributor.authorC. Thongthaien_US
dc.contributor.authorT. J. McGenityen_US
dc.contributor.authorP. Suntinanalerten_US
dc.contributor.authorW. D. Granten_US
dc.contributor.otherUniversity of Leicesteren_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-08-10T08:45:12Z
dc.date.available2018-08-10T08:45:12Z
dc.date.issued1992-01-01en_US
dc.description.abstractAn 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 reserveden_US
dc.identifier.citationLetters in Applied Microbiology. Vol.14, No.3 (1992), 111-114en_US
dc.identifier.doi10.1111/j.1472-765X.1992.tb00661.xen_US
dc.identifier.issn1472765Xen_US
dc.identifier.issn02668254en_US
dc.identifier.other2-s2.0-0026545026en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/22300
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0026545026&origin=inwarden_US
dc.subjectImmunology and Microbiologyen_US
dc.titleIsolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)en_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0026545026&origin=inwarden_US

Files

Collections

Scopus 1991-2000