Decarboxylase-positiveEnterococcus faeciumstrains isolated from rabbit meat and their sensitivity to enterocins-Reference-Cited by-同舟云学术

Decarboxylase-positiveEnterococcus faeciumstrains isolated from rabbit meat and their sensitivity to enterocins

Published:2016-03-29 Issue:1 Volume:5 Page:31-37
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Lauková Andrea¹,Szabóová Renata²,Pleva Pavel³,Buňková Leona³,Chrastinová Ľubica⁴

Affiliation:

1. Institute of Animal Physiology; Slovak Academy of Sciences; Šoltésovej 4-6 Košice 040 01 Slovakia

2. University of Veterinary Medicine and Pharmacy; Komenského 73 Košice 041 83 Slovakia

3. Department of Environmental Protection Engineering Faculty of Technology; Tomáš Bat'a University in Zlín; T.G. Masaryka 5555 Zlín 760 01 Czech Republic

4. Department of Nutrition; National Agricultural and Food Centre; Hlohovecká 2 Nitra-Lužianky 7949 41 Slovakia

Funder

Slovak Scientific Agency VEGA

Agentúra na Podporu Výskumu a Vývoja

Publisher

Wiley

Subject

Food Science

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5. The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis;Buňková;Int. J. Food Microbiol.,2011

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