Tetragenococcus halophilus
| 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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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]
References[edit]
- ^ Dworkin, Martin; Falkow, Stanley (2002). The Prokaryotes: a handbook on the biology of bacteria. Springer. ISBN 0-387-33488-2.
- ^ 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.
- ^ 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.
- ^ 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[edit]
- 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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