[Objective] The physiological characteristics vary greatly among different strains of Tetragenococcus halophilus (T.halophilus). By comparing some indicators of safety properties, growth characteristics, and fermentation performance of T. halophilus strains from different sources, the authors aim to establish a regular understanding of this bacterial species.[Method] Seventeen strains of T. halophilus derived from different aquatic products and soy sauce mash were selected, and their antibiotic resistance, biogenic amine production, hemolytic activity, growth under different environmental conditions, and flavor characteristics after fermenting soybean hydrolysate were determined. Additionally, correlation analysis was conducted to identify the associations among various indicators.[Result] In terms of safety properties, the 17 strains were generally sensitive to penicillin, vancomycin, and tetracycline, but resistant to trimethoprim-sulfamethoxazole, streptomycin, and clindamycin, with strains from the same source showing similar results in antibiotic tests. All the strains commonly produced tyramine and cadaverine, and a few strains produced spermidine and histamine. Histamine-producing strains all originated from shrimp paste and pickled fish. None of the strains exhibited hemolytic activity. In terms of growth characteristics, all the strains grew slowly under conditions of 25 g/dL NaCl, pH 5, and 15 ℃, while their growth rates gradually recovered after the stress conditions were alleviated, with most strains showing the optimal growth temperatures between 30 ℃ and 37 ℃. Glucose at low concentrations promoted the growth of strains, while as the glucose concentration increased, the growth rates of some strains decreased. All the strains could grow under anaerobic conditions. Factor analysis was performed to comprehensively assess the growth of the 17 strains, and the results showed that strains from sauce mash had higher scores, indicating their strong environmental adaptability. In terms of fermentation performance, all the strains improved the flavor and nutritional value of soybean hydrolysate, increasing the mass concentrations of total acids (TA), amino acid nitrogen (AAN), and TCA-soluble peptides after fermentation. Correlation analysis revealed that the growth ability of T. halophilus was positively correlated with its acid production but negatively correlated with AAN and biogenic amine production.[Conclusion] The safety properties, growth characteristics, and fermentation performance of T. halophilus have certain correlations with the strain sources. These findings provide a theoretical basis and reference for gradually establishing a regular understanding of T. halophilus.