Diversity of Antibiotic Resistance Genes inEnterococcusStrains Isolated from Ready-to-Eat Meat Products-Reference-Cited by-同舟云学术

Diversity of Antibiotic Resistance Genes inEnterococcusStrains Isolated from Ready-to-Eat Meat Products

Published:2016-10-25 Issue:11 Volume:81 Page:M2799-M2807
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chajęcka-Wierzchowska Wioleta¹,Zadernowska Anna¹,Łaniewska-Trokenheim Łucja¹

Affiliation:

1. Industrial and Food Microbiology, Faculty of Food Science; Univ. of Warmia and Mazury; Plac Cieszyński 1 10-726 Olsztyn Poland

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Univ. of Warmia and Mazury

Narodowym Centrum Nauki

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13523/fullpdf

Reference62 articles.

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3. Antibiotic susceptibility of enterococci isolated from traditional fermented meat products;Barbosa;Food Microbiol,2009

4. Biodegradation of three tetracyclines in swine wastewater;Bea-Ven;J Environ Sci Health Part B,2014

5. Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat;Ben Belgacem;J Food Protect,2010

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