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Transcriptome Analysis of Halotolerant Staphylococcus saprophyticus Isolated from Korean Fermented Shrimp

Saeu-jeotgal, a Korean fermented shrimp food, is commonly used as an ingredient for making kimchi and other side dishes. The high salinity of the jeotgal contributes to its flavor and inhibits the growth of food spoilage microorganisms. Interestingly, Staphylococcus saprophyticus was discovered to b...

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Detalles Bibliográficos
Autores principales:	Jo, Eunhye, Hwang, Sungmin, Cha, Jaeho
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870806/ https://www.ncbi.nlm.nih.gov/pubmed/35206000 http://dx.doi.org/10.3390/foods11040524

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