Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. This species is Gram-positive.
References
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