Article
Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand.
International journal of systematic and evolutionary microbiology - 1 Jan 2005
Namwong Sirilak, Tanasupawat Somboon, Smitinont Thitapha, Visessanguan Wonnop, Kudo Takuji, Itoh Takashi
Abstract excerpt
Eight strains of aerobic, spore-forming, Gram-positive, moderately halophilic bacteria were isolated from sauce (nam-pla and bu-du) produced in Thailand by the fermentation of fish. They grew optimally in the presence of 10 % NaCl, at 37 degrees C and pH 7.0. A diagnostic diamino acid, meso-diaminopimelic acid, was present in the cell-wall peptidoglycan. The predominant menaquinone was MK-7. The major cellular...
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