Detection of virulence factors, biofilm formation, and biogenic amine production in vancomycin‐resistant lactic acid bacteria (VRLAB) isolated from foods of animal origin
Author:
Affiliation:
1. Department of Food Technology, Gelendost Vocational School Isparta University of Applied Sciences Isparta Turkey
2. Faculty of Engineering, Department of Food Engineering Süleyman Demirel University Isparta Turkey
Funder
Süleyman Demirel Üniversitesi
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16423
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1. Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples
2. Investigation of virulence factors using phenotypic and genotypic methods in high‐level aminoglycoside resistant enterococci isolated from cheese;Adifon E.;The Journal of Food,2019
3. Antibiotic resistance in vancomycin‐resistant lactic acid bacteria (VRLAB) isolated from foods of animal origin
4. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage
5. Enterococcus spp. produces slime and survives in rat peritoneal macrophages
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