Transcriptomic Analysis of <i>Staphylococcus equorum</i> KM1031, Isolated from the High-Salt Fermented Seafood <i>Jeotgal</i>, under Salt Stress
<i>Staphylococcus equorum</i> is a potential starter for Korean high-salt fermented foods because of its salt tolerance and enzymatic activities that contribute to enhanced sensory properties of the food products. However, the mechanisms of salt tolerance of <i>S. equorum</i> are not fully understoo...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2022-08-01
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| シリーズ: | Fermentation |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2311-5637/8/8/403 |
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