The role and application of enterococci in food and health

International Journal of Food Microbiology

Volumn 106, Issue 1, 2006, Pages 1-24

  Foulquie Moreno M R ^a   Sarantinopoulos, P ^b,c   Tsakalidou, E ^b   De Vuyst, L ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c DSM FOOD SPECIALTIES   (Netherlands)

Author keywords

Enterococcus; Food; Functional properties; Health; Pathogenesis

Indexed keywords

BACTERIAL PROTEIN; BACTERIOCIN; CITRIC ACID; GELATINASE; MEMBRANE PROTEIN; PROBIOTIC AGENT; VANCOMYCIN; VIRULENCE FACTOR;

ANTIBIOTIC RESISTANCE; BACTERIAL METABOLISM; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; CELL AGGREGATION; CHEESE; CHEESE RIPENING; COCULTURE; CYTOLYSIS; ENTEROCOCCAL INFECTION; ENTEROCOCCUS; FERMENTED PRODUCT; FLAVOR; FOOD; FOOD CONTAMINATION; FOOD SAFETY; HEALTH; HUMAN; LACTIC ACID BACTERIUM; LIPOLYSIS; MEAT; NONHUMAN; OLIVE; PATHOGENESIS; PHAGOCYTOSIS; PROTEIN DEGRADATION; REVIEW; SOUTHERN EUROPE; TASTE; VEGETABLE;

BACTERIOCINS; CHEESE; CONSUMER PRODUCT SAFETY; DRUG RESISTANCE, BACTERIAL; ENTEROCOCCUS; FERMENTATION; FOOD MICROBIOLOGY; FOOD POISONING; HUMANS; PROBIOTICS; VIRULENCE;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; OLEACEAE;

EID: 29244482269     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.026     Document Type: Review

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