Search results for "Haloarcula"
showing 4 items of 4 documents
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?
2010
Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents…
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture?
2008
Although initial interest on extremely halophilic archaea turned to their involvement in the spoilage of salted meat and fish products, studies on the occurrence of such microorganisms in food ecosystems have rarely been performed. During salted anchovies production, a traditional process used by Mediterranean fishermen to obtain a tender product with a specific pleasant aroma and taste, extremely halophilic archaea belonging to the Halobacteriaceae family are often isolated. In order to elucidate the influence of halobacteria in salting and curing of this product, an experimental manufacturing was performed according to a traditional procedure. Salt to be employed was artificially inoculat…
Emended descriptions of genera of the family Halobacteriaceae.
2009
The family Halobacteriaceae currently contains 96 species whose names have been validly published, classified in 27 genera (as of September 2008). In recent years, many novel species have been added to the established genera but, in many cases, one or more properties of the novel species do not agree with the published descriptions of the genera. Authors have often failed to provide emended genus descriptions when necessary. Following discussions of the International Committee on Systematics of Prokaryotes Subcommittee on the Taxonomy of Halobacteriaceae, we here propose emended descriptions of the genera Halobacterium, Haloarcula, Halococcus, Haloferax, Halorubrum, Haloterrigena, Natrialba…
Beyond archaea: The table salt bacteriome
2021
Commercial table salt is a condiment with food preservative properties by decreasing water activity and increasing osmotic pressure. Salt is also a source of halophilic bacteria and archaea. In the present research, the diversity of halotolerant and halophilic microorganisms was studied in six commercial table salts by culture-dependent and culture-independent techniques. Three table salts were obtained from marine origins: Atlantic Ocean, Mediterranean (Ibiza Island), and Odiel marshes (supermarket marine salt). Other salts supplemented with mineral and nutritional ingredients were also used: Himalayan pink, Hawaiian black, and one with dried vegetables known as Viking salt. The results of…