Media and Conditions for the Growth of Halophilic and Halotolerant Bacteria and Archaea

摘要: An awareness of haloarchaea has existed since ancient times, with published descriptions “red waters” associated salt mining, the heat” salted hides, and “reddening” fish (Bass-Becking 1931; Kurlansky 2002). For a society without refrigeration, economic impact codfish deterioration garnered particular attention, Farlow (1878) oft cited as first to publish on what were presumably . The early growth media Eddington (1887) Le Dantec (1891) reflected natural high-protein substrates, using beef peptone, gelatins, broths, solidified agar, flour, or bread paste. While some studies used pieces soaked in various brines (Hoye 1908; Klebahn 1919; Harrison Kennedy 1922), many included ground cod broth, based bouillon gelatin (Beckwith 1911; Bitting Becker 1912; Kellerman 1915; Clayton Gibbs 1927; Velu 1929). Milk was introduced preferred organic constituent by (1911) (1915), but popularized Lockhead (1934). Rice wheat flour whole rice grains often gelling agents (Clayton Robertson Boury 1934; Gibbons 1937). Silica gel suggested reduce content (Hanks Weintraub 1936; Moore 1940 1941). It recognized that alkaline culture conditions useful for growing certain halophilic microbes (Stather Liebscher 1929) obligate anaerobes could be grown cooked meat medium (Baumgartner seminal paper (1922) focused difficulties organisms responsible red discolorations fish, trying recipes including those cider, milk, sugars, potatoes. proved difficult isolate, an aside, discusses broad diversity non-red more easily isolated these media.