Additional file 9: of Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Figure S3. Genetic organization of nitrogen metabolism in S. equorum. (DOCX 51 kb

Evaluacion fitosociologica y etnobotanica de un bosque secundario cerca de Pucalipa- Ucayali, Amazonz peruana

A study was carried out in a 20 year-old secondary forest situated on the campus of the University of Ucayali, 4 km from the city of Pucallpa, Peruvian Amazon. Botanical and ethno-botanical inventories were made of all trees greater than 10 cm dbh growing on an half hectare plot on very demineralised and acid soil. One hundred and ninety two trees were counted belonging to 22 families and 33 species. The dominant families were (in order of abundance): Euphorbiaceae, Melastornataceae, Leguminosae, Apocynaceae, Combretaceae and Guttiferae. At the species level the following pioneer, fast growing species were most abundant: Croton matourensis, Inga thibaudiana, Miconja eriocalyx, Vismia amazonica and Buchenavia oxycarpa. The total basal area measured was 70 448 cm2. The ethno-botanical survey was made with two informants of the shipibo conibo ethnic group who named 70% of the tree species. One individual knew one or several uses for 66% of the species and the other 73 % of the species

Additional file 10: of Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Figure S4. Growth inhibition of S. aureus by S. equorum strains. S. aureus RN4220 was used as an indicator strain. (DOCX 336 kb

Additional file 1: of Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Table S1. List of genes involved in sugar transport systems. (DOCX 25 kb

Additional file 8: of Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Table S6. List of the genes involved in protein and peptide transport systems. (DOCX 19 kb

Additional file 3: of Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Figure S1. Genetic organization of the genes involved in melibiose/raffinose utilization in S. equorum. (DOCX 48 kb

Supporting information for PLoS ONE (PONE-D-24-00050R1)

The effects of jogi (the fish Atlantic croaker, Micropogonias undulatus) on the production of physicochemical components, such as color, organic acids, and amino acids, in kimchi, a traditional fermented vegetable food of Korea, were determined. As fermentation progressed, the color change of jogi-added kimchi increased, but in comparison with that of the control group without jogi-added kimchi, was difficult to distinguish with the naked eye. Reducing sugar decreased in all experimental groups, and as fermentation progressed, kimchi with jogi showed a lower value. Acetic acid, citric acid, lactic acid, and ethanol, were highly produced in both types of kimchi, and above all, the jogi–baechu–kimchi group showed higher acetic acid and lactic acid contents than the control group. The increase and decrease of amino acids were similar in both types of kimchi. However, significantly, immediately after manufacture, the savory components aspartic acid and glutamic acid were detected higher than the control group. Subsequently, the fermentation tended to decrease as it progressed, but the content was higher than that of the control group. The above results show that jogi addition has a greater effect on the contents of amino acid, especially the savory component, than on the physicochemical components.</p