In comparison with the thermophilic and the alkaliphilic extremophiles, halophilic
microorganisms have as yet found relatively few biotechnological applications. Halophiles …

Prokaryotes forming the domain of Archaea, named after their first discovery in extreme
environments, are acknowledged but still neglected members of the human digestive tract …

Little is known about the archaeal diversity of fermented seafood; most of the earlier studies
of fermented food have focused on lactic acid bacteria (LAB) in the fermentation process. In …

Food processing bacteria play important role in providing flavors, ingredients and other
beneficial characteristics to the food but at the same time some bacteria are responsible for …

Halophilic archaea, also referred to as haloarchaea, dominate hypersaline environments. To
survive under such extreme conditions, haloarchaea and their enzymes have evolved to …

Jeotgal or jeot, a traditional Korean salted and fermented food, is made by adding 20–
30%(w/w) salt to various types of seafood. To develop a more complete overview of the …

Saeu-jeot is made by the fermentation of highly salted [approximately 25%(w/v)] shrimp in
Korea. Saeu-jeot samples were prepared in triplicate and their cell number, bacterial …

Kimchi is a traditional Korean food that is fermented from vegetables such as Chinese
cabbage and radish. Many bacteria are involved in kimchi fermentation and lactic acid …

Archaeal microorganisms that grow optimally at Na+ concentrations of 1.7 M, or the
equivalent of 10%(w/v) NaCl, and greater are considered to be extreme halophiles. This …

The human gastrointestinal tract microbiota, despite its key roles in health and disease,
remains a diverse, variable and poorly understood entity. Current surveys reveal a multitude …