Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina

Letters in Applied Microbiology

Volumn 49, Issue 3, 2009, Pages 411-414

  Fontana, C ^a,b   Gazzola, S ^b   Cocconcelli, P S ^b   Vignolo, G ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Antibiotic resistance; Enterococcus; Fermented sausages; Safety; Virulence determinants

Indexed keywords

ANTIBIOTICS; NUCLEIC ACIDS; RNA;

ANTIBIOTIC RESISTANCE; ENTEROCOCCUS; FERMENTED SAUSAGES; SAFETY; VIRULENCE DETERMINANTS;

MEATS;

AMPICILLIN; CHLORAMPHENICOL; ERYTHROMYCIN; GENTAMICIN; TETRACYCLINE; VANCOMYCIN; VIRULENCE FACTOR;

ANTIBIOTIC RESISTANCE; BACTERIUM; FERMENTATION; FOOD QUALITY; POPULATION STRUCTURE; SAFETY; VIRULENCE;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARGENTINA; ARTICLE; ENTEROCOCCUS; ENTEROCOCCUS CASSELIFLAVUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS MUNDTII; FERMENTED PRODUCT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; POPULATION STRUCTURE; RNA SEQUENCE;

ENTEROCOCCUS; ENTEROCOCCUS CASSELIFLAVUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS MUNDTII; LISTERIA;

EID: 68849089252     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02675.x     Document Type: Article

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