Extremely halotolerant bacteria characteristic of fully cured and dried cod

Oddur Vilhelmsson; Hannes Hafsteinsson; Jakob K. Kristjánsson

doi:10.1016/S0168-1605(97)01256-7

Extremely halotolerant bacteria characteristic of fully cured and dried cod

Oddur Vilhelmsson, Hannes Hafsteinsson, Jakob K. Kristjánsson^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

18 Citations (Scopus)

Abstract

Gram-positive cocci were isolated in high numbers from salted codfish during processing. They were found to be the main bacterial type in fully cured and dried salted cod. Phenotypic characterization of 37 strains showed them to belong to the novobiocin resistant staphylococci, most likely Staphylococcus arlettae or xylosus. Based on sequencing of 16S rDNA and comparison of 700 bases it was concluded that they should be assigned to the species Staphylococcus arlettae. They were found to be extremely halotolerant, growing well at salt concentrations from 0.06 M NaCl, and even displaying clear growth at 4.5 M NaCl. Likewise, the strains grew over a wide temperature range, from 8 to 45°C. Optimal growth conditions were found to be at 0.4-0.6 M NaCl and 30-32°C. This is all in accordance with findings for related staphylococci that have been isolated from other heavily salted meat or fish products.

Original language	English
Pages (from-to)	163-170
Number of pages	8
Journal	International Journal of Food Microbiology
Volume	36
Issue number	2-3
DOIs	https://doi.org/10.1016/S0168-1605(97)01256-7
Publication status	Published - 20 May 1997

Bibliographical note

Funding Information:
This work was supportedb y the Icelandic Ministry of Industry (special M.S. grant in food science) and the University of Iceland graduates tudies fund. We thank Fred Rainey at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH for doing the 16s rDNA sequencing and preparing the phylogenetic dendrogram.

Other keywords

Halotolerant staphylococci
Microflora of bachalao
Salted codfish
Staphylococcus arlettae

Access to Document

10.1016/S0168-1605(97)01256-7

Cite this

@article{aa35ea72738a447a9be35f9f61393e77,

title = "Extremely halotolerant bacteria characteristic of fully cured and dried cod",

abstract = "Gram-positive cocci were isolated in high numbers from salted codfish during processing. They were found to be the main bacterial type in fully cured and dried salted cod. Phenotypic characterization of 37 strains showed them to belong to the novobiocin resistant staphylococci, most likely Staphylococcus arlettae or xylosus. Based on sequencing of 16S rDNA and comparison of 700 bases it was concluded that they should be assigned to the species Staphylococcus arlettae. They were found to be extremely halotolerant, growing well at salt concentrations from 0.06 M NaCl, and even displaying clear growth at 4.5 M NaCl. Likewise, the strains grew over a wide temperature range, from 8 to 45°C. Optimal growth conditions were found to be at 0.4-0.6 M NaCl and 30-32°C. This is all in accordance with findings for related staphylococci that have been isolated from other heavily salted meat or fish products.",

keywords = "Halotolerant staphylococci, Microflora of bachalao, Salted codfish, Staphylococcus arlettae",

author = "Oddur Vilhelmsson and Hannes Hafsteinsson and Kristj{\'a}nsson, {Jakob K.}",

note = "Funding Information: This work was supportedb y the Icelandic Ministry of Industry (special M.S. grant in food science) and the University of Iceland graduates tudies fund. We thank Fred Rainey at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH for doing the 16s rDNA sequencing and preparing the phylogenetic dendrogram.",

year = "1997",

month = may,

day = "20",

doi = "10.1016/S0168-1605(97)01256-7",

language = "English",

volume = "36",

pages = "163--170",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

number = "2-3",

}

TY - JOUR

T1 - Extremely halotolerant bacteria characteristic of fully cured and dried cod

AU - Vilhelmsson, Oddur

AU - Hafsteinsson, Hannes

AU - Kristjánsson, Jakob K.

N1 - Funding Information: This work was supportedb y the Icelandic Ministry of Industry (special M.S. grant in food science) and the University of Iceland graduates tudies fund. We thank Fred Rainey at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH for doing the 16s rDNA sequencing and preparing the phylogenetic dendrogram.

PY - 1997/5/20

Y1 - 1997/5/20

N2 - Gram-positive cocci were isolated in high numbers from salted codfish during processing. They were found to be the main bacterial type in fully cured and dried salted cod. Phenotypic characterization of 37 strains showed them to belong to the novobiocin resistant staphylococci, most likely Staphylococcus arlettae or xylosus. Based on sequencing of 16S rDNA and comparison of 700 bases it was concluded that they should be assigned to the species Staphylococcus arlettae. They were found to be extremely halotolerant, growing well at salt concentrations from 0.06 M NaCl, and even displaying clear growth at 4.5 M NaCl. Likewise, the strains grew over a wide temperature range, from 8 to 45°C. Optimal growth conditions were found to be at 0.4-0.6 M NaCl and 30-32°C. This is all in accordance with findings for related staphylococci that have been isolated from other heavily salted meat or fish products.

AB - Gram-positive cocci were isolated in high numbers from salted codfish during processing. They were found to be the main bacterial type in fully cured and dried salted cod. Phenotypic characterization of 37 strains showed them to belong to the novobiocin resistant staphylococci, most likely Staphylococcus arlettae or xylosus. Based on sequencing of 16S rDNA and comparison of 700 bases it was concluded that they should be assigned to the species Staphylococcus arlettae. They were found to be extremely halotolerant, growing well at salt concentrations from 0.06 M NaCl, and even displaying clear growth at 4.5 M NaCl. Likewise, the strains grew over a wide temperature range, from 8 to 45°C. Optimal growth conditions were found to be at 0.4-0.6 M NaCl and 30-32°C. This is all in accordance with findings for related staphylococci that have been isolated from other heavily salted meat or fish products.

KW - Halotolerant staphylococci

KW - Microflora of bachalao

KW - Salted codfish

KW - Staphylococcus arlettae

UR - http://www.scopus.com/inward/record.url?scp=0030877256&partnerID=8YFLogxK

U2 - 10.1016/S0168-1605(97)01256-7

DO - 10.1016/S0168-1605(97)01256-7

M3 - Article

C2 - 9217105

AN - SCOPUS:0030877256

SN - 0168-1605

VL - 36

SP - 163

EP - 170

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 2-3

ER -

Extremely halotolerant bacteria characteristic of fully cured and dried cod

Abstract

Bibliographical note

Other keywords

Access to Document

Fingerprint

Cite this