JCM Catalogue

Tetragenococcus halophilus (Mees 1934) Collins et al. 1993

Taxonomy in NCBI database: Bacteria; Bacillati; Bacillota; 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).
Genome sequence: AP012046.
NCBI Assembly ID: GCA_000283615 (GenBank), GCF_000283615 (RefSeq).
BacDive ID: 5254.

Related information on delivery / use of the strain

Biosafety level		1
Terms and conditions		Not applicable
Export control ⁽¹⁾		No
Distribution control in Japan ⁽²⁾		No
Genetically modified microorganism		No
Technical information		-
Additional information		-

(1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
(2) in complying with the Plant Protection Law of Japan

Delivery category

Domestic	A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas	A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

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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