摘要：Halophilic lactic acid bacteria (HLAB) are microorganisms that can live in high salt concentrations (>18%) and they are described as salt-loving bacteria. HLAB are dominant bacteria in the fermented foods contain higher salt. Especially Tetragenococcus and Pediococcus species play important role in the fermantation. Tetragenococcus halophilus, Tetragenococcus muriaticus, Pediococcus pentosaceus and Lactobacillus plantarum species have been commonly determined in previous studies. HLAB are significant in food industry due to produce flavoring components, organic acid and to be starter culture. Organic acids such as lactic acid and acetic acid produced by these bacteria reduce spoilage of products by inhibiting pathogenic microorganisms, and also contribute to development of flavor. In addition to these features, certain specific compounds as β-carotene, poly-β-hidroxyalconate, exopolysaccharides, enzymes, ectoine and glycerol are used in industry. In this review, information is given about HLAB and previous studies in this area were reviewed.
关键词：Halophilic lactic acid bacteria; salt; product development
