The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese
Author:
Affiliation:
1. Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Republic of Serbia
Publisher
BMFH Press
Subject
Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science
Link
https://www.jstage.jst.go.jp/article/bmfh/39/4/39_2020-004/_pdf
Reference32 articles.
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2. 2. Chaves-López C, De Angelis M, Martuscelli M, Serio A, Paparella A, Suzzi G. 2006. Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese). J Appl Microbiol 101: 353–360.
3. 3. Malakar PK, Martens DE, Zwietering MH, Béal C, van ’t Riet K. 1999. Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions. Int J Food Microbiol 51: 67–79.
4. 4. Idoui T. 2014. Probiotic properties of Lactobacillus strains isolated from gizzard of local poultry. Iran J Microbiol 6: 120–126.
5. 5. Franz CMAP, Holzapfel WH, Stiles ME. 1999. Enterococci at the crossroads of food safety? Int J Food Microbiol 47: 1–24.
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