Transcriptome Analysis of Halotolerant <i>Staphylococcus saprophyticus</i> 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, <i>Staphylococcus saprophyticus</i>...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-02-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/4/524 |