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Update on antibiotic resistance in foodborne Lactobacillus and Lactococcus species
Lactobacilli represent a major Lactic Acid Bacteria (LAB) component within the complex microbiota of fermented foods obtained from meat, dairy, and vegetable sources. Lactococci, on the other hand, are typical of milk and fermented dairy products, which in turn represent the vast majority of ferment...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3792357/ https://www.ncbi.nlm.nih.gov/pubmed/24115946 http://dx.doi.org/10.3389/fmicb.2013.00301 |