This review provides a state-of-the-art description of the performance of Sanger cycle
sequencing of the 16S rRNA gene for routine identification of bacteria in the clinical …

Recently there have been reports of gram-positive cocci which are morphologically similar to
both Staphylococci and the Micrococci. These bacteria have been identified as Kocuria …

Jeotgal or jeot, a traditional Korean salted and fermented food, is made by adding 20–
30%(w/w) salt to various types of seafood. To develop a more complete overview of the …

The second book in a four-part series, this text is an in-depth review of state-of-the-art
molecular detection and identification methods for human bacterial pathogens. Written by …

Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with
kimchi and other jang (fermented soybean products, 醬). The history was proved by research …

Organisms in the genus Kocuria are Gram-positive, coagulase-negative, coccoid
actinobacteria belonging to the family Micrococcaceae, suborder Micrococcineae, order …

The haphazard and unwarranted use of chemical fertilizers has disturbed the soil microflora
and groundwater by rendering them highly contaminated and reduced its agricultural …

ABSTRACT A case of persistent bloodstream infection with Kocuria rhizophila related to a
damaged central venous catheter in a 3-year-old girl with Hirschsprung's disease is …

The present study attempted to identify the entire microbial ecology of salted seafood using
both a culture-dependent method and high-throughput sequencing. Samples (10 types …

The commensal microbes of the skin have a significant impact on dermal physiology and
pathophysiology. Racial and geographical differences in the skin microbiome are suggested …