Tetragenococcus halophilus
Species of bacterium
From Wikipedia, the free encyclopedia
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  | |
| 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 halophilus Mees 1934 | |
