The Many Faces of E. Faecium: From Probiotics to Pathogenesis
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-49062-0_87
Reference48 articles.
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3. Lauková, A., Kandričáková, A., Bino, E.: Susceptibility to enterocins and Lantibiotic bacteriocins of biofilm-forming enterococci isolated from Slovak fermented meat products available on the market. Int. J. Environ. Res. Public Health 17, 9586 (2020). https://doi.org/10.3390/ijerph17249586
4. Ben Belgacem, Z., Dousset, X., Prévost, H., Manai, M.: Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S–23S rRNA gene intergenic spacer region. Arch. Microbiol.icrobiol. 191, 711–720 (2009). https://doi.org/10.1007/s00203-009-0499-2
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