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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Autori principali:	Sojeong Heo, Junghyun Park, Eungyo Lee, Jong-Hoon Lee, Do-Won Jeong
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-08-01
Serie:	Fermentation
Soggetti:	<i>Staphylococcus equorum</i> salt pressure transcriptome <i>jeotgal</i> OpuD glycine betaine
Accesso online:	https://www.mdpi.com/2311-5637/8/8/403
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