Buscar
Mostrando ítems 1-10 de 32
New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
(Springer Tokyo, 2020-08)
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this ...
Seasonal dynamics of extremely halophilic microbial communities in three Argentinian salterns
(Oxford University Press, 2016-08)
Seasonal sampling was carried out at three Argentinian salterns, Salitral Negro (SN), Colorada Grande (CG) and Guatraché (G), to analyze abiotic parameters and microbial diversity and dynamics. Microbial assemblages were ...
Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration
(Elsevier Science, 2021-05)
High histamine content in salted-ripened fish results in food safety detriment. The present study focused on the assembly of mixed cultures from halophilic prokaryotes isolated during salting-ripening anchovy process in ...
Biodegradation of aromatic compounds by a halophilic archaeon isolated from the dead sea
(Italian Association of Chemical Engineering, 2014)
Presence of structural homologs of ubiquitin in haloalkaliphilic Archaea
(Springer, 2009-09)
Ubiquitin, a protein widely conserved in eukaryotes, is involved in many cellular processes, including proteolysis. While sequences encoding ubiquitin-like proteins have not been identified in prokaryotic genomes sequenced ...