Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

The antimicrobial susceptibility of coagulase-negative staphylococci isolated from spontaneously fermented sausages was assessed using both traditional and molecular methods. Isolates were tested for sensitivity to vancomycin, ampicillin, erythromycin, tetracycline, gentamycin and oxacillin by the d...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Päätekijät: Ivana Račić, Anja Vujnović, Maja Zdelar-Tuk, Krešimir Matanović, Ivana Filipović, Vesna Dobranić, Željko Cvetnić, Silvio Špičić, Nevijo Zdolec
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: University of Zagreb 2013-01-01
Sarja:Food Technology and Biotechnology
Aiheet:
fermented sausages
Staphylococcus epidermidis
resistance genes
Linkit:http://hrcak.srce.hr/file/154041
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