Biology:Tetragenococcus halophilus

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Short description: Species of bacterium


Tetragenococcus halophilus
Scientific classification
Domain:
Phylum:
Class:
Order:
Lactobacillales
Family:
Genus:
Species:
T. halophilus
Binomial name
Tetragenococcus halophilus
(Mees 1934) Collins et al. 1993
Synonyms

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

  1. Dworkin, Martin; Falkow, Stanley (2002). The Prokaryotes: a handbook on the biology of bacteria. Springer. ISBN 0-387-33488-2. https://books.google.com/books?id=C5tzLBabUh8C&q=pediococcus+halophilus. 
  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. http://www.jstage.jst.go.jp/article/jgam/48/4/48_201/_article. Retrieved March 20, 2011. 
  3. 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 (American Society for Microbiology) 49 (3): 664–6. doi:10.1128/aem.49.3.664-666.1985. PMID 3994370. Bibcode1985ApEnM..49..664V. 
  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. 

External links

Wikidata ☰ Q4249857 entry