Genotypic diversity and antagonistic activities of enterococci isolated from pastırma

Author:

Ertekin Özlem,Kaban Güzin,Kaya Mükerrem

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

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2. Barış O (2009) Isolation, characterization and identification of the bacteria that are effective in dripstone formation in the caves in Erzurum (in Turkish) (Ph.D. Thesis). Department of Biology, Atatürk University, Graduate School of Natural and Applied Sciences, Erzurum, Türkiye

3. Baumgart J, Eigener V, Firnhaber J, Hildebrant G, Reenen Hoekstra E S, Samson R A, Spicher G, Timm F, Yarrow D, Zschaler R (1993). Mikrobilogische Unterschung von Lebensmitteln (3. aktualisierte und erw. Aufl.), Hamburg, Germany

4. Ben-Belgacem Z, Abriouel H, Ben Omar N, Lucas R, Martinez-Canamero M, Galvez A (2010) Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat. Food Cont 21:462–470

5. Callewaert R, Hugas M, De Vuyst L (2000) Competitiveness and bacteriocin production of enterococci in the production of Spanish-style dry fermented sausages. Int J Food Microbiol 57:33–42

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