Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

Journal of General and Applied Microbiology

Volumn 49, Issue 5, 2003, Pages 279-286

  Kobayashi, Takeshi ^a   Kajiwara, Michika ^a   Wahyuni, Mita ^b   Kitakado, Toshihide ^c   Hamada Sato, Naoko ^a   Imada, Chiaki ^a   Watanabe, Etsuo ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

"Terasi" shrimp paste; Lactic acid bacteria; Tetragenococcus

Indexed keywords

AGAR; CATALASE; RNA 16S; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CELL COUNT; CELL VIABILITY; CLASSIFICATION; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD CONTROL; GENE SEQUENCE; GENETICS; GENOTYPE; GRAM POSITIVE COCCI; GROWTH, DEVELOPMENT AND AGING; HALOPHILIC BACTERIUM; INDONESIA; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIUM; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; PH; PHENOTYPE; PHYLOGENY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SEA FOOD; SEQUENCE ANALYSIS; TETRAGENOCOCCUS HALOPHILUS; TETRAGENOCOCCUS MURIATICUS;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; GRAM-POSITIVE COCCI; HYDROGEN-ION CONCENTRATION; PHENOTYPE; PHYLOGENY; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RNA, RIBOSOMAL, 16S; SEAFOOD;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); POSIBACTERIA; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; TETRAGENOCOCCUS MURIATICUS;

EID: 1642545037     PISSN: 00221260     EISSN: None     Source Type: Journal    
DOI: 10.2323/jgam.49.279     Document Type: Article

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