Abstract
Halobacterial representatives were isolated from salted fish, naturally occurring salt pans as well as artificial saline poolsin the Mediterranean area. The isolation techniques experimented proved successful, allowing halophilic archaea to be retrieved iralmost 72% of analysed samples. About 65% of strains could be presumptively ascribed to the speciellaloarcula marismortui by RFLP (Restriction Fragment Length Polymorphism) grouping and 16S rRNA gene sequence comparison. Nevertheless, cluster analysis of RAPD-PCR patterns revealed a wide heterogeneity among isolated strains. Biochemical features of technological interest, such as proteclic, lipolytic and decarboxylase activity, were investigated in order to elucidate the role of archaea during ripening of salted anchovies. Proteolytic activity was only evidenced on the sarcoplasmic fraction extracted from fresh anchovies and for only 4 strains out of 2 No strain revealed either lipolytic capability on cod liver oil or proteolytic activity on fresh anchovies myofibrillar extract. Finally, only one strain exhibited decarboxylase activity, minimizing the potential responsibility of cultivable archaea microflora in the spoilage of salted anchovies.
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