Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages

Journal of Applied Microbiology

Volumn 107, Issue 5, 2009, Pages 1559-1568

  Zonenschain, D ^a   Rebecchi, A ^b   Morelli, L ^a,b  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b Centro Ricerche Biotecnologiche   (Italy)

Author keywords

Antibiotic resistance; Erythromycin; Fermented dry sausages; Lactobacillus; Tetracycline

Indexed keywords

ANTIBIOTICS; BACILLI; GENES; MEATS;

ANTIBIOTICS RESISTANCE; DRY SAUSAGE; ERYTHROMYCIN; FERMENTED DRY SAUSAGE; LACTOBACILLUS; LACTOBACILLUS SPECIES; MINIMUM INHIBITORY CONCENTRATION; RESISTANCE GENES; SELECTIVE MEDIUM; TETRACYCLINE;

GENE TRANSFER;

ERYTHROMYCIN; TETRACYCLINE;

ANTIBIOTIC RESISTANCE; BACTERIUM; FERMENTATION; GENE EXPRESSION; GENE TRANSFER; MEAT; PATHOGEN; PHENOTYPE;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM COLONY; FERMENTED PRODUCT; ITALY; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MEAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN;

LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI;

EID: 70349958192     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04338.x     Document Type: Article

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