Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand
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چکیده
منابع مشابه
Virgibacillus siamensis sp. nov
Moderately halophilic bacteria are widely distributed in many kinds of fermented foods: for example, strains of Jeotgalibacillus alimentarius were found in jeotgal in Korea (Yoon et al., 2001), Lentibacillus juripiscarius and Lentibacillus halophilus, Tetragenococcus halophilus and T. muriaticus in Thai fi sh sauce (Namwong et al., 2005; Tanasupawat et al., 2006; Thongsanit et al., 2002), Bacil...
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Fifteen strains of red-pigmented, strictly aerobic, coccoid, extremely halophilic archaea were isolated from fish sauce (nam-pla) produced in Thailand. They grew optimally at 37 degrees C, pH 6-8 and in the presence of 20-30 % (w/v) NaCl. The DNA G+C contents of the isolates were 60.0-61.8 mol%. They had MK-8(H2) as a major menaquinone component and C(20)C(20) and C(20)C(25) derivatives of phos...
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
سال: 2009
ISSN: 1466-5026,1466-5034
DOI: 10.1099/ijs.0.001768-0