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Susceptibility of Cheese and Yoghurt Starter Bacteria to Antibiotics
Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the ba...
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| Main Author: | |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
1972
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380480/ https://ncbi.nlm.nih.gov/pubmed/4624215 |
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