Akkermansia is a genus in the phylum Verrucomicrobia (Bacteria). The genus was first proposed in 2004 by Muriel Derrien and others, with the type species Akkermansia muciniphila (gen. nov., sp. nov).
Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. Related Articles PROBIOTICS - TYPES AND EFFECTS OF LACTIC ACID BACTERIA - AZ Sportivo Performance & AZSP Healing