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: Staphylococcus aureus (5 strains), Staphylococcus xylosus (3 strains), Staphylococcus equorum (one strain) St...

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Publicado en:Foods
Autores principales: Lauková, Andrea, Pogány Simonová, Monika, Focková, Valentína, Kološta, Miroslav, Tomáška, Martin, Dvorožňáková, Emília
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2020
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Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7554739/
https://ncbi.nlm.nih.gov/pubmed/32971750
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091335
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