Jo, Eunhye Hwang, Sungmin Cha, Jaeho 2024-01-19T12:33:40Z 2024-01-19T12:33:40Z 2022-04-05 2022-02 2304-8158 https://pubs.kist.re.kr/handle/201004/115655 Saeu-jeotgal, a Korean fermented shrimp food, is commonly used as an ingredient for making kimchi and other side dishes. The high salinity of the jeotgal contributes to its flavor and inhibits the growth of food spoilage microorganisms. Interestingly, Staphylococcus saprophyticus was discovered to be capable of growth even after treatment with 20% NaCl. To elucidate the tolerance mechanism, a genome-wide gene expression of S. saprophyticus against 0%, 10%, and 20% NaCl was investigated by RNA sequencing. A total of 831, 1314, and 1028 differentially expressed genes (DEGs) were identified in the 0% vs. 10%, 0% vs. 20%, and 10% vs. 20% NaCl comparisons, respectively. The Clusters of Orthologous Groups analysis revealed that the DEGs were involved in amino acid transport and metabolism, transcription, and inorganic ion transport and metabolism. The functional enrichment analysis showed that the expression of the genes encoding mechanosensitive ion channels, sodium/proton antiporters, and betaine/carnitine/choline transporter family proteins was downregulated, whereas the expression of the genes encoding universal stress proteins and enzymes for glutamate, glycine, and alanine synthesis was upregulated. Therefore, these findings suggest that the S. saprophyticus isolated from the saeu-jeotgal utilizes different molecular strategies for halotolerance, with glutamate as the key molecule. English MDPI AG Transcriptome Analysis of Halotolerant Staphylococcus saprophyticus Isolated from Korean Fermented Shrimp Article 10.3390/foods11040524 1 Foods, v.11, no.4 Foods 11 4 Y scie scopus 000763217200001 2-s2.0-85124824568 Food Science & Technology Food Science & Technology Article GENE-EXPRESSION OSMOADAPTATION RESISTANCE Staphylococcus saprophyticus transcriptome salt tolerance Korean fermented product jeotgal saeu-jeotgal