Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, "Ras" and "Domiati"

International Journal of Food Microbiology

Volumn 153, Issue 3, 2012, Pages 314-322

  Malek, Reine ^a   El Attar, Aisha ^b   Mohamed, Mariam ^b   Anwar, Shimaa ^b   El Soda, Morsi ^b   Béal, Catherine ^a  

^a UMR SayFood   (France)

^b Alexandria University   (Egypt)

Author keywords

Acidification; Antibiotic resistance; Aroma production; Biodiversity; Enterococcus faecium; Texture

Indexed keywords

AMPICILLIN; CEFOTAXIME; CLINDAMYCIN; DIMETHYL DISULFIDE; ERYTHROMYCIN; FUSIDIC ACID; GENTAMICIN; KANAMYCIN; LINCOMYCIN; NALIDIXIC ACID; NITROFURANTOIN; OFLOXACIN; OXACILLIN; PENICILLIN G; PRISTINAMYCIN; RIFAMPICIN; STREPTOMYCIN; TETRACYCLINE; TOBRAMYCIN; VANCOMYCIN;

ACIDIFICATION; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; BIODIVERSITY; CHEESE; CONTROLLED STUDY; DISK DIFFUSION; ENTEROCOCCUS FAECIUM; FOOD ANALYSIS; FOOD SAFETY; GENETIC VARIABILITY; MASS FRAGMENTOGRAPHY; NONHUMAN; VISCOMETER;

ANIMALS; ANTI-BACTERIAL AGENTS; BIODIVERSITY; CHEESE; DAIRY PRODUCTS; DRUG RESISTANCE, BACTERIAL; EGYPT; ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; FOOD MICROBIOLOGY; MIDDLE EAST; MILK; STREPTOMYCIN; VISCOSITY;

ENTEROCOCCUS FAECIUM;

EID: 84855927781     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.11.019     Document Type: Article

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