Susceptibility to Bacteriocins in Biofilm-Forming, Variable Staphylococci Isolated from Local Slovak Ewes’ Milk Lump Cheeses
Seventeen staphylococci isolated from 54 Slovak local lump cheeses made from ewes’ milk were taxonomically allotted to five species and three clusters/groups involving the following species: <i>Staphylococcus aureus</i> (5 strains), <i>Staphylococcus xylosus</i> (3 strains), <i>Staphylococcus equoru...
Gardado en:
| Principais autores: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2020-09-01
|
| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/9/9/1335 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|