JCM Catalogue


Tetragenococcus halophilus (Mees 1934) Collins et al. 1993

Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Enterococcaceae.

20247 <-- IAM 1675 <-- K. Sakaguchi d-11 ("Pediococcus soyae").
Accessioned in 2007.
=IAM 1675 =NISL 7126.
Pediococcus halophilus.
Medium: 1, 69, 72;  Temperature: 30°C; Rehydration fluid: 663.
 
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Source: Soy sauce brewing mashes [6732].
Biochemistry/Physiology: [126,6732].
Fatty acid: [6649].
Phylogeny: 16S rRNA gene (AB911545, LC311731).

Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
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