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...
| Published in: | BMC Microbiology |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
BMC
2021-11-01
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| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12866-021-02381-1 |