Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat

Food Control

Volumn 21, Issue 4, 2010, Pages 462-470

  Belgacem, Zouhaier Ben ^a   Abriouel, Hikmate ^b   Omar, Nabil Ben ^b   Lucas, Rosario ^b   Martínez Canamero, Magdalena ^b   Gálvez, Antonio ^b   Manai, Mohamed ^a  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b UNIVERSITY OF JAÉN   (Spain)

Author keywords

Antibiotic resistance; Biogenic amines; Enterocins; Enterococcus faecium; Fermented meat; Food safety; Virulence factors

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LISTERIA; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 71549122267     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.07.007     Document Type: Article

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