Tetragenococcus halophilus
| Tetragenococcus halophilus | |
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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
References
- ^ 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, and 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. PMC 373567. PMID 3994370. Retrieved March 20, 2011.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ 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.
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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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