Tetragenococcus halophilus

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Tetragenococcus halophilus
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Kingdom: Bacillati
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Enterococcaceae
Genus: Tetragenococcus
Species:
T. halophilus
Binomial name
Tetragenococcus halophilus
(Mees 1934) Collins et al. 1993
Synonyms [1]

Pediococcus halophilusMees 1934

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]


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. 48 (4). The Microbiology Research Foundation: 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. 49 (3). American Society for Microbiology: 664–6. Bibcode:1985ApEnM..49..664V. doi:10.1128/aem.49.3.664-666.1985. PMC   373567 . PMID   3994370.
  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. 58 (2). Research & Development Division, Kikkoman Corporation: 179–85. doi: 10.2332/allergolint.O-08-548 . PMID   19240374.


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