JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION, cilt.88, sa.8, ss.291-299, 1993 (SCI-Expanded)
The quality of leather manufactured from brine-cured cattle hides is known to deteriorate on prolonged storage of the untanned hides, particularly at elevated temperatures. This deterioration is probably due to the presence of proteolytic enzymes produced by microorganisms growing on the hide. Extensive research has been done on the identification of halophilic organisms in hides cured with solid salt, but much less information is available on the extremely halophilic organisms found on commercially brine-cured hides.