Tetragenococcus halophilus

Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce,[2] miso, fish sauce and salted anchovies.[3][4]

Tetragenococcus halophilus
Scientific classification
Kingdom:
Bacteria
Phylum:
Firmicutes
Class:
Bacilli
Order:
Lactobacillales
Family:
Enterococcaceae
Genus:
Tetragenococcus
Species:
T. halophilus
Binomial name
Tetragenococcus halophilus
(Mees 1934) Collins et al. 1993
Synonyms

Pediococcus halophilus Mees 1934[1]

See also

References
  1. Dworkin, Martin; Falkow, Stanley (2002). The Prokaryotes: a handbook on the biology of bacteria. Springer. ISBN 0-387-33488-2.
  2. Somboon Tanasupawat; Jaruwan Thongsanit; Sanae Okada; Kazuo Komagata (June 18, 2002). "Lactic acid bacteria isolated from soy sauce mash in Thailand". The Journal of General and Applied Microbiology. The Microbiology Research Foundation. 48 (4): 201–209. doi:10.2323/jgam.48.201. ISSN 0022-1260. PMID 12469319. Retrieved March 20, 2011.
  3. Marcello Villar; Aida P. De Ruiz Holgado; Jorge J. Sanchez; Raul E. Trucco & Guillermo Oliver (1985). "Isolation and Characterization of Pediococcus halophilus from Salted Anchovies (Engraulis anchoita)". Applied and Environmental Microbiology. American Society for Microbiology. 49 (3): 664–6. PMC 373567. PMID 3994370. Retrieved March 20, 2011.
  4. I. Nishimura; T. Igarashi; T. Enomoto; Y. Dake; Y. Okuno & A. Obata (2009). "Clinical efficacy of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi for perennial allergic rhinitis". Allergol Int. Research & Development Division, Kikkoman Corporation. 58 (2): 179–85. doi:10.2332/allergolint.O-08-548. PMID 19240374.


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