''Tetragenococcus halophilus'' is a

halophilic The halophiles, named after the Greek word for "salt-loving", are extremophiles that thrive in high salt concentrations. While most halophiles are classified into the domain Archaea, there are also bacterial halophiles and some eukaryotic species, ...

lactic acid bacterium Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These ba ...

active in the fermentation processes of soy sauce,

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, La ...

and salted

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

References

External links

Type strain of ''Tetragenococcus halophilus subsp. halophilus'' at Bac''Dive'' - the Bacterial Diversity MetadatabaseType strain of ''Tetragenococcus halophilus subsp. flandriensis'' at Bac''Dive'' - the Bacterial Diversity Metadatabase
Enterococcaceae Bacteria described in 1934 {{lactobacilli-stub

See also

References

External links