Improved Medium for Red Halophilic Bacteria from Salt Fish

Author:

Dussault H. P.,Lachance R. A.

Abstract

The relatively slow development of red halophilic bacteria on laboratory culture media has long been noticed to cause distinct disadvantages in the cultural studies of the types responsible for the reddening of salt fish. Thus, routine analyses of salt and salt fish samples for the presence of red bacteria and also disinfectant studies leading to the elimination of the resulting contamination are seriously delayed. Lochhead's skim milk-salt agar medium has been modified by the addition of MgSO4∙7H2O, 5 g.; Mg(NO3)2∙6H2O, 1 g.; FeCl3∙7H2O, 0.025 g.; Proteose Peptone No. 3, 5 g.; and glycerol C.P., 10 g. to 1000 ml. of medium. In addition/to technical improvements, definite stimulation of growth has been obtained; the incubation time being cut in half and the volume of growth several times increased.

Publisher

Canadian Science Publishing

Reference1 articles.

Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Media and Conditions for the Growth of Halophilic and Halotolerant Bacteria and Archaea;Advances in Understanding the Biology of Halophilic Microorganisms;2012

2. La fase L de pseudomonas salinaria;Zentralblatt für Veterinärmedizin;2010-05-13

3. The use of sorbic acid in salted fish;International Journal of Food Science & Technology;2007-06-28

4. Untersuchungen über Lebensgemeinschaften halophiler Mikroorganismen;Zeitschrift für allgemeine Mikrobiologie;2007-01-24

5. Optimization of culture conditions for the production of haloalkaliphilic thermostable protease from an extremely halophilic archaeon Halogeometricum sp. TSS101;Letters in Applied Microbiology;2006-10

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