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

See also

• Tetragenococcus muriaticus

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.

External links

• 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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