In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma-Reference-Cited by-同舟云学术

In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma

Published:2021-03-20 Issue:6 Volume:203 Page:2831-2841
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Dinçer Emine^ORCID,Kıvanç Merih

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00203-021-02273-y.pdf

Reference37 articles.

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2. Ahmadova A, Todorov SD, Choiset Y et al (2013) Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control 30:631–641

3. Akköse A, Aktaş N (2014) Curing and diffusion coefficient study in Pastırma, a Turkish traditional meat product. Meat Sci 96:311–314

4. Akköse A, Kaban G, Karaoğlu MM, Kaya M (2018) Characteristics of pastırma types produced from water buffalo meat. Kafkas Univ Vet Fak Derg 24(2):179–185

5. Aspri M, O’Connor PM, Field D et al (2017) Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese. Int Dairy J 73:1–9

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