Tetragenococcus halophilus
| Tetragenococcus halophilus | |
|---|---|
| Scientific classification | |
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| Species: | T. halophilus |
| Binomial name | |
| Tetragenococcus halophilus (Mees 1934) Collins et al. 1993 | |
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Pediococcus halophilus Mees 1934 | |
Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies.