The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation.

ABSTRACT:

Background

Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds.

Results

In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relati

SUBMITTER: Link T 

PROVIDER: S-EPMC8605565 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature