Abstract
Halobacterium sp. and Halococcus sp. were isolated and reported for the first time in fermenting Thai fish sauce, fish residue and salt grain specimens. Other genera of bacteria including the moderate halophiles and halotolerants were also isolated and characterized. The salt responses and hydrolytic enzyme activities including gelatinolytic, caseinolytic, amylolytic and lipolytic activities of the halophilic bacteria were discussed in relation to their possible roles in fish sauce fermentation.
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© 1991 Springer Science+Business Media New York
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Thongthai, C., Suntinanalert, P. (1991). Halophiles in Thai Fish Sauce (Nam Pla). In: Rodriguez-Valera, F. (eds) General and Applied Aspects of Halophilic Microorganisms. NATO ASI Series, vol 201. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3730-4_46
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DOI: https://doi.org/10.1007/978-1-4615-3730-4_46
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