The Journal of General and Applied Microbiology · 2003 · 81 citations · 21 references
AgricultureFood ScienceMicrobiologyBacteriologyFood MicrobiologyMicrobial EcologyBacterial ClassificationFermented Foods MicrobiologyFood FermentationLactic Acid BacteriaMicrobial ContaminationSeafood MicrobiologyGenotypic Characterization Of IsolatesPhenotypic Characterization Of IsolatesRestriction Fragment Length Polymorphism AnalysisSeafood Fermentation MicrobiologySeafood Microbial EcologyTraditional Fermented Foods MicrobiologyViable Cell CountViable Cell Counting
Lactic acid bacteria from "terasi" shrimp paste, a highly popular fermented seafood in Indonesia were isolated and characterized. Viable cell counts were 10(4) to 10(6) cfu/g on MRS medium. All the isolates were catalase-negative, gram-positive cocci and were able to grow at 15% NaCl. Numerical phenotypic analysis showed that the isolates clustered into one group. However, they could be classified into two types: the Tetragenococcus halophilus group and the T. muriaticus group as revealed by a restriction fragment length polymorphism (RFLP) analysis and sequencing of the 16S rRNA gene. This study is the first to show that both species of Tetragenococcus are distributed in Indonesian fermented foods.
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A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI
J. C. de Man, Morrison Rogosa, M. Elisabeth Sharpe · Journal of Applied Bacteriology · 1960 · 5.3K citations