Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses

This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens . Bo...

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Detalles Bibliográficos
Autores principales: dos Santos, Karina Maria Olbrich, Vieira, Antônio Diogo Silva, Salles, Hévila Oliveira, Oliveira, Jacqueline da Silva, Rocha, Cíntia Renata Costa, Borges, Maria de Fátima, Bruno, Laura Maria, Franco, Bernadette Dora Gombossy de Melo, Todorov, Svetoslav Dimitrov
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512068/
https://www.ncbi.nlm.nih.gov/pubmed/26221113
http://dx.doi.org/10.1590/S1517-838246120131245

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512068/
https://www.ncbi.nlm.nih.gov/pubmed/26221113
http://dx.doi.org/10.1590/S1517-838246120131245

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