Tetragenococcus halophilus | |
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Scientific classification | |
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Species: | T. halophilus
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Binomial name | |
Tetragenococcus halophilus (Mees 1934) Collins et al. 1993
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Synonyms | |
Pediococcus halophilus Mees 1934[1] |
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]