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http://dx.doi.org/10.4014/jmb.1308.08015

Diversity of Halophilic Archaea in Fermented Foods and Human Intestines and Their Application  

Lee, Han-Seung (Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University)
Publication Information
Journal of Microbiology and Biotechnology / v.23, no.12, 2013 , pp. 1645-1653 More about this Journal
Abstract
Archaea are prokaryotic organisms distinct from bacteria in the structural and molecular biological sense, and these microorganisms are known to thrive mostly at extreme environments. In particular, most studies on halophilic archaea have been focused on environmental and ecological researches. However, new species of halophilic archaea are being isolated and identified from high salt-fermented foods consumed by humans, and it has been found that various types of halophilic archaea exist in food products by culture-independent molecular biological methods. In addition, even if the numbers are not quite high, DNAs of various halophilic archaea are being detected in human intestines and much interest is given to their possible roles. This review aims to summarize the types and characteristics of halophilic archaea reported to be present in foods and human intestines and to discuss their application as well.
Keywords
Halophilic archaea; fermented foods; microbiome; human intestine; Halorubrum;
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