Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

Food Microbiology

Volumn 26, Issue 5, 2009, Pages 527-532

  Barbosa, J ^a   Ferreira, V ^a   Teixeira, P ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Alheira; Antibiotic susceptibility; Chouri a de Vinhais; Enterococci; Fermented meat products; Salpic o de Vinhais

Indexed keywords

ANTIINFECTIVE AGENT;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; DRUG EFFECT; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD CONTROL; GENOTYPE; HUMAN; MEAT; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PHENOTYPE; PORTUGAL;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG RESISTANCE, BACTERIAL; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; HUMANS; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; PHENOTYPE; PORTUGAL;

ENTEROCOCCUS; ENTEROCOCCUS CASSELIFLAVUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM;

EID: 67349102010     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.03.005     Document Type: Article

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