Safety and Technological Characterization of <i>Staphylococcus xylosus</i> and <i>Staphylococcus pseudoxylosus</i> Isolates from Fermented Soybean Foods of Korea-Reference-Cited by-同舟云学术

Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea

Published:2022-04-28 Issue:4 Volume:32 Page:458-463
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Kong Haram¹,Jeong Do-Won²,Kim Namwon¹,Lee Sugyeong¹,Sul Sooyoung³,Lee Jong-Hoon¹

Affiliation:

1. Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea

2. Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea

3. Division of Sports Science, Kyonggi University, Suwon 16227, Republic of Korea

Funder

National Research Foundation of Korea

Kyonggi University

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference46 articles.

1. Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

2. Safety assessment of dairy microorganisms: Coagulase-negative staphylococci☆

3. Staphylococcus: Occurrence and Properties

4. Korean kimchi : promoting healthy meals through cultural tradition

5. Korean traditional fermented soybean products: Jang

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