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A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have vi...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8282027/ https://www.ncbi.nlm.nih.gov/pubmed/34264984 http://dx.doi.org/10.1371/journal.pone.0254390 |