tetragenococcus halophilus tetragenococcus halophilus tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. tetragenococcus halophilus scientific classification domain: bacteria phylum: bacillota class: bacilli order: lactobacillales family: enterococcaceae genus: tetragenococcus species: t. halophilus binomial name tetragenococcus halophilus(mees 1934) collins et al. 1993 synonyms pediococcus halophilus mees 1934