Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese-Reference-Cited by-同舟云学术

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Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

Published:2024-07 Issue: Volume:187 Page:114308
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Santamarina-García Gorka^ORCID,Amores Gustavo^ORCID,Llamazares Diego^ORCID,Hernández Igor^ORCID,Javier R. Barron Luis,Virto Mailo

Publisher

Elsevier BV

Reference134 articles.

1. Antibiotic resistance profile of microbes from traditional fermented foods;Abriouel,2017

2. New insights in antibiotic resistance of Lactobacillus species from fermented foods;Abriouel;Food Research International,2015

3. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods;Abriouel;International Journal of Food Microbiology,2008

4. Bacteria isolated from milk of dairy cows with and without clinical mastitis in different regions of australia and their AMR profiles;Al-harbi;Frontiers in Veterinary Science,2021

5. CARD 2023: Expanded curation, support for machine learning, and resistome prediction at the comprehensive antibiotic resistance database;Alcock;Nucleic Acids Research,2023

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