JCM Catalogue


Tetragenococcus halophilus (Mees 1934) Collins et al. 1993

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

20259 <-- IAM 1693 <-- K. Sakaguchi d-6 ("Pediococcus soyae").
Accessioned in 2007.
=DSM 20338 =IAM 1693 =IFO 12172 =NBRC 12172 =NCDO 1872 =NCIMB 9735 =NISL 7117.
Pediococcus halophilus.
Medium: 1, 69, 72;  Temperature: 30°C; Rehydration fluid: 663.
 
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Source: Soy sauce brewing mashes [6732].
Morphology: [126].
Biochemistry/Physiology: [126,6732].
Fatty acid: [6649].
G+C (mol%): 34.2 (Tm), 35.9 [126].
Phylogeny: 16S rRNA gene (AB911555).

Delivery category: Domestic, A or C; Overseas, A or C.
This product was produced by the IAM Culture Collection (IAM) and transferred to JCM in 2007. Viability and purity assays were performed by IAM at the time of production. 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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