Tetragenococcus halophilus
| 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 |
|
Pediococcus halophilus Mees 1934
Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce,miso, fish sauce and salted anchovies.
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