Transcriptome Analysis of Halotolerant Staphylococcus saprophyticus Isolated from Korean Fermented Shrimp
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DOI: 10.3390/foods11040524
Abstract: 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… read more here.
Keywords: saprophyticus isolated; analysis; staphylococcus saprophyticus; korean fermented ... See more keywords