Tetragenococcus halophilus

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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

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]

See also[edit]


  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. The Microbiology Research Foundation. 48 (4): 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, and Guillermo Oliver (1985). "Isolation and Characterization of Pediococcus halophilus from Salted Anchovies (Engraulis anchoita)". Applied and Environmental Microbiology. American Society for Microbiology. 49 (3): 664–6. PMC 373567Freely accessible. PMID 3994370. Retrieved March 20, 2011. 
  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. Research & Development Division, Kikkoman Corporation. 58 (2): 179–85. doi:10.2332/allergolint.O-08-548. PMID 19240374. 

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