Salt-torelant bacteria inhabiting a soy sauce mash and a fermenting soy paste are classfied into the species, Tetragenococcus halophilus (formerly Pediococcus halophilus ). Nevertheless, they have been known to show a wide variety of reducing activity, ability to decompose am ino acids, the metabolism of organic acids, the carbohydrate fermentation and others.The authors collected eight twenty-day aged moromi specimens from eight soy sauce factories.About 100 representatinve strains were isolated from one specimen and grouped on the basis types of the fermentation patterns with five selected carbohydrates. It was found that there were diverse types of the fermentation patterns within the strains isolated from one moromi specimen.Number of the types ranged from 11 to 24, and the frequency of occurrence of each type was widely distributed among the eight apecimens.