Salimicrobium
National Institutes of Health
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Jeotgal is the generic term given to traditional Korean high-salt seafoods. These products are used as an additive for improving…
The Korean traditional seafood jeotgal is consumed directly or as an additive in other foods to improve flavor or fermentation…
Such extreme factors as UV radiation, high temperature and salinity, and also the small amount of accessible water have an…
Culture dependent phenotypic characterization and 16S rDNA based phylogenetic analyses were applied to study the aerobic…