ANTIMICROBIAL SUSCEPTIBILITY PATTERNS OF LAB ISOLATED FROM WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE

Author:

BACHA KETEMA,MEHARI TETEMKE,ASHENAFI MOGESSIE

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference22 articles.

1. Determination of minimum inhibitory concentration;ANDREW;J. Antimicrob. Chemother.,2001

2. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages;AYMERICH;J. Appl. Microbiol.,2006

3. BACHA, K. 2007. Microbiological study of wakalim, a traditional Ethiopian fermented sausage. PhD Dissertation, Department of Biology, Addis Ababa University, Ethiopia, p. 180.

4. Modification of peptidoglycan precursors is a common feature of the low-level vancomycin-resistant Van B-type enterococcus D366 and of the naturally glycopeptide-resistant species Lb. casei, Ped. pentosaceus, Leuc. mesenteroides and Enterococcus gallinarum;BILLOT-KLEIN;J. Bacteriol.,1994

5. Presence of drug resistance in lactobacilli of dairy and human origin in Turkey;CATALOLUK;FEMS Microbiol. Lett.,2004

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