Tetragenococcus halophilus (Mees, 1934) Collins et al., 1993
- Dataset
- English Wikipedia - Species Pages
- Rank
- SPECIES
Classification
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Enterococcaceae
- genus
- Tetragenococcus
- species
- Tetragenococcus halophilus
Abstract
Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies.