Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference106 articles.
1. Antibiogram and phylogenetic diversity of enterotoxigenic Staphylococcus aureus strains from milk products and public health implications;Abdeen;Saudi J. Biol. Sci.,2020
2. Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers;Abolghait;Int. J. Food Microbiol.,2020
3. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese;Al-Nabulsi;J. Dairy Sci.,2020
4. The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production;Aljasir;Food Microbiol.,2020
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1. Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil;Food Research International;2024-01
2. The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium;Foods;2023-11-03
3. Microbiological quality and cultivable bacterial community of fresh and ripened Minas cheeses made from raw and pasteurised milk;International Dairy Journal;2023-08
4. Evaluation of Enterotoxins and Antimicrobial Resistance in Microorganisms Isolated from Raw Sheep Milk and Cheese: Ensuring the Microbiological Safety of These Products in Southern Brazil;Microorganisms;2023-06-20
5. Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses;Acta Universitatis Sapientiae, Alimentaria;2022-12-01
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