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

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