Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products

International Journal of Food Microbiology

Volumn 67, Issue 1-2, 2001, Pages 147-152

  Katla, Anne Kirsten ^a   Kruse, Hilde ^b   Johnsen, Gro ^a   Herikstad, Hallgeir ^a  

^a Regional Food Control Authority of Midt Rogaland   (Norway)

^b NORWEGIAN VETERINARY INSTITUTE   (Norway)

Author keywords

Antimicrobial susceptibility; Dairy products; Starter culture bacteria

Indexed keywords

AMPICILLIN; ANTIINFECTIVE AGENT; BACITRACIN; CEFALOTIN; CHLORAMPHENICOL; CIPROFLOXACIN; DALFOPRISTIN PLUS QUINUPRISTIN; ERYTHROMYCIN; GENTAMICIN; PENICILLIN G; STREPTOMYCIN; SULFADIAZINE; TETRACYCLINE; TRIMETHOPRIM; VANCOMYCIN; YOGHURT;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL GENE; BACTERIUM CULTURE; BACTERIUM ISOLATE; CHEESE; CONTROLLED STUDY; CREAM; DAIRY PRODUCT; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MILK; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; NORWAY; STREPTOCOCCUS;

ANTI-BACTERIAL AGENTS; DAIRY PRODUCTS; DRUG RESISTANCE, MICROBIAL; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MICROBIAL SENSITIVITY TESTS; NORWAY; STREPTOCOCCUS; STREPTOMYCIN;

EID: 0035919824     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00522-5     Document Type: Article

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