A carregar...
Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market
This study investigated eight types of Slovak dry fermented meat products (salami and sausages) that are available on the market and were produced by three different producers in different regions of Slovakia. The total counts of enterococci in these products ranged from 2.0 up to 6.0 cfu/g (log10)....
Na minha lista:
| Publicado no: | Int J Environ Res Public Health |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7767408/ https://ncbi.nlm.nih.gov/pubmed/33371410 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph17249586 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|