Study of Staphylococcus warneri from Fermented Rice Water
This project investigates the genomic and functional characteristics of Staphylococcus warneri isolated from fermented rice water. The study aims to understand its role in potential probiotic properties, and implications for food safety and human health. By sequencing and analyzing this strain, we seek to uncover genetic adaptations that enable survival in fermented environments and explore its possible applications in nutrition and biotechnology.