Halococcus thailandensis sp. nov., from fish sauce in Thailand.

@article{Namwong2007HalococcusTS,
  title={Halococcus thailandensis sp. nov., from fish sauce in Thailand.},
  author={Sirilak Namwong and Somboon Tanasupawat and Wonnop Visessanguan and Takuji Kudo and Takashi Itoh},
  journal={International journal of systematic and evolutionary microbiology},
  year={2007},
  volume={57 Pt 10},
  pages={2199-203}
}
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 phosphatidylglycerol, phosphatidylglycerol methylphosphate and a sulfated glycolipid, S-DGA-1, as major… CONTINUE READING