Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin-Reference-Cited by-同舟云学术

Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

Published:2009-04 Issue:4 Volume:20 Page:381-385
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Valenzuela Antonio Sánchez,Omar Nabil ben,Abriouel Hikmate,López Rosario Lucas,Veljovic Katarina,Cañamero Magdalena Martinez,Topisirovic Milan Kojic Ljubisa,Gálvez Antonio

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

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3. Functional and safety aspects of Enterococci isolated from different Spanish foods;Ben Omar;Systematic and Applied Microbiology,2004

4. In vitro susceptibility of Enterococcus faecium isolated from food to growth-promoting and therapeutic antibiotics.;Butaye;International Journal of Food Microbiology,2000

5. Competitiveness and bacteriocin production of enterococci in the production of Spanish-style dry fermented sausages;Callewaert;International Journal of Food Microbiology,2000

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