Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25°C and 37°C

International Journal of Food Microbiology

Volumn 170, Issue , 2014, Pages 65-69

  Jahan, Musarrat ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Biofilm formation; Enterococci; Suboptimal temperature; Virulence gene

Indexed keywords

COLLAGEN BINDING PROTEIN; CYTOLYSIN; GELATINASE; MEMBRANE PROTEIN; SEX PHEROMONE; VIRULENCE FACTOR;

ARTICLE; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIRULENCE; BIOFILM; CONTROLLED STUDY; DOWN REGULATION; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS GALLINARUM; ENVIRONMENTAL FACTOR; FERMENTED PRODUCT; GENE EXPRESSION; GENE PRODUCT; GENE TRANSFER; NONHUMAN; PHENOTYPE; PLASMID; POULTRY; RAW MEAT; RESERVOIR; TEMPERATURE;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS GALLINARUM;

EID: 84888419031     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.002     Document Type: Article

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