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Transcriptomic analysis of Staphylococcus equorum KM1031 from the high-salt fermented seafood jeotgal under chloramphenicol, erythromycin and lincomycin stresses.
Heo, Sojeong; Kim, Tao; Na, Hong-Eun; Lee, Gawon; Lee, Jong-Hoon; Jeong, Do-Won.
Afiliación
  • Heo S; Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.
  • Kim T; Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.
  • Na HE; Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.
  • Lee G; Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.
  • Lee JH; Department of Food Science and Biotechnology, Kyonggi University, Suwon, 16227, Republic of Korea.
  • Jeong DW; Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea. jeongdw@dongduk.ac.kr.
Sci Rep ; 12(1): 15541, 2022 09 15.
Article en En | MEDLINE | ID: mdl-36109627
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lincomicina / Alimentos Fermentados Tipo de estudio: Prognostic_studies Idioma: En Revista: Sci Rep Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lincomicina / Alimentos Fermentados Tipo de estudio: Prognostic_studies Idioma: En Revista: Sci Rep Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido