Tetragenococcus halophilus
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| Tetragenococcus halophilus | |
|---|---|
| Scientific classification Edit this 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 | |
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
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External links
[edit | edit source]- Type strain of Tetragenococcus halophilus subsp. halophilus at BacDive - the Bacterial Diversity Metadatabase
- Type strain of Tetragenococcus halophilus subsp. flandriensis at BacDive - the Bacterial Diversity Metadatabase
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