Identification and Salt Requirement of Halophilic Bacteria isolated from Korean Salt-Fermented Sen Foods.

한국 염장 발효식품으로부터 분리한 호염성 세균의 분리ㆍ동정 및 염요구성

  • Bae, Moo (Department of Biology, College of Natural Science, Ewha Womans University) ;
  • Song, Kyoung-Sook (Department of Biology, College of Natural Science, Ewha Womans University)
  • Published : 1987.10.01

Abstract

Moderate halophilic bacteria isolated from several kinds of salted and fermented sea foods (jeotkal) collected from commercial market were identified and investigated on their selt requirements. It was confirmed that the isolates were dominantly moderate halophiles according to their NaCl requirement to grow. And their salt requirements in their growth have been examined for Na, K, Ni and mg ions. Among them, the most dominant and distinctive three strains in protease pro-duction have been examined and two of them identified to be halophilic Flavobacterium sp., and the other one to be halophilic Pseudomonas sp..1'heir optimum growth was observed at 3$0^{\circ}C$ and at 10 percent of NaCl.

Keywords

Halophilic Bacteria;jeotkal(Korean salt-fermented food)