Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices-Reference-Cited by-同舟云学术

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Published:2021-06-29 Issue:8 Volume:9 Page:4550-4560
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

György Éva¹^ORCID,Laslo Éva²,Antal Márta¹,András Csaba Dezső¹

Affiliation:

1. Department of Food Science Faculty of Economics, Socio‐Human Sciences and Engineering Sapientia Hungarian University of Transylvania Miercurea Ciuc Romania

2. Department of Bioengineering Faculty of Economics, Socio‐Human Sciences and Engineering Sapientia Hungarian University of Transylvania Miercurea Ciuc Romania

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2433

Reference51 articles.

1. Putative antibiotic resistance genes present in extant Bacillus licheniformis and Bacillus paralicheniformis strains are probably intrinsic and part of the ancient resistome

2. Evaluation of multidrug-resistant Bacillus strains causing public health risks in powdered infant milk formulas

3. Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

4. Study of the Bacillus flora of Nigerian spices

5. Biochemical and mutational analysis of spore cortex-lytic enzymes in the food spoiler Bacillus licheniformis

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