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The Family Halobacteriaceae

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The Prokaryotes

Abstract

Sodium chloride, common salt, is a widely used agent in the protection of food and foodstuff against bacterial growth and spoilage. Some bacteria are, however, quite resistant to salt and are able to develop at very high, even saturating, salt concentrations. Some bacteria even require very high salt concentrations in their environment for growth and development. Bacteria growing best at salt concentrations between 20% (wt/vol) and saturation (about 30% (wt/vol) are often referred to as “extremely halophilic bacteria” or “extreme halophiles”.

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Authors
  1. Helge Larsen
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Editor information

Editors and Affiliations

  1. Department of Bacteriology, University of California, 95616, Davis, California, USA

    Mortimer P. Starr

  2. Lehrstuhl für Mikrobiologie, Universität Bayreuth, 8580, Bayreuth, Federal Republic of Germany

    Heinz Stolp

  3. Institut für Mikrobiologie, Rheinische Friedrich-Wilhelms-Universität, 5300, Bonn 1, Federal Republic of Germany

    Hans G. Trüper

  4. Bacteriology Division, Centers for Disease Control, 30333, Atlanta, Georgia, USA

    Albert Balows

  5. Institut für Mikrobiologie, Universität Göttingen, 3400, Göttingen, Federal Republic of Germany

    Hans G. Schlegel

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© 1981 Springer-Verlag Berlin Heidelberg

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Larsen, H. (1981). The Family Halobacteriaceae. In: Starr, M.P., Stolp, H., Trüper, H.G., Balows, A., Schlegel, H.G. (eds) The Prokaryotes. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-13187-9_78

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  • DOI: https://doi.org/10.1007/978-3-662-13187-9_78

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-13189-3

  • Online ISBN: 978-3-662-13187-9

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