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>...

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Bibliographic Details
Main Authors: Eunhye Jo, Sungmin Hwang, Jaeho Cha
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/4/524