Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market

This study investigated eight types of Slovak dry fermented meat products (salami and sausages) that are available on the market and were produced by three different producers in different regions of Slovakia. The total counts of enterococci in these products ranged from 2.0 up to 6.0 cfu/g (log10)....

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Detalles Bibliográficos
Autores principales: Lauková, Andrea, Kandričáková, Anna, Bino, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767408/
https://www.ncbi.nlm.nih.gov/pubmed/33371410
http://dx.doi.org/10.3390/ijerph17249586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767408/
https://www.ncbi.nlm.nih.gov/pubmed/33371410
http://dx.doi.org/10.3390/ijerph17249586

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