Isolation and characterization of Pediococcus halophilus from salted anchovies (Engraulis anchoita) | Zendy

Monterde Villar | Zendy; A. Pesce de Ruiz Holgado | Zendy; Jorge Sánchez | Zendy; Raúl E. Trucco | Zendy; Gretchen D. Oliver | Zendy

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Isolation and characterization of Pediococcus halophilus from salted anchovies (Engraulis anchoita)

Author(s) -

Monterde Villar,

A. Pesce de Ruiz Holgado,

Jorge Sánchez,

Raúl E. Trucco,

Gretchen D. Oliver

Publication year - 1985

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.49.3.664-666.1985

Subject(s) - engraulis , pediococcus , bacteria , biology , isolation (microbiology) , anaerobic bacteria , anchovy , microbiology and biotechnology , lactobacillus , fishery , genetics , fish <actinopterygii>

The presence of bacteria in salted anchovies during and at the end of the curing process was investigated. Attempts to isolate bacteria under aerobic or anaerobic conditions led to the isolation of only bacteria of the genus Pediococcus which were identified as Pediococcus halophilus. The isolates correspond to a rather heterogeneous group in which some of the members differ in some biochemical tests from the types described in the literature.

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