Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci

LWT

Volumn 79, Issue , 2017, Pages 410-415

  Correia Santos, Sara ^a   Fraqueza, Maria João ^b   Elias, Miguel ^c   Salvador Barreto, António ^b   Semedo Lemsaddek, Teresa ^b  

^a UNIVERSITY OF WÜRZBURG   (Germany)

^b FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^c UNIVERSITY OF ÉVORA   (Portugal)

Author keywords

Antibiotic resistance; Biofilm; Meat enterococci; Technological features; Virulence

Indexed keywords

ANTIBIOTICS; BIOFILMS; SMOKE;

ANTIBIOTIC RESISTANCE; FERMENTED SAUSAGES; FINGERPRINTING ANALYSIS; FOODBORNE INFECTIONS; MANUFACTURING ENVIRONMENTS; METABOLIC VERSATILITY; TECHNOLOGICAL FEATURE; VIRULENCE;

MEATS;

EID: 85010723316     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.01.042     Document Type: Article

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