Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia

Enterococci represent a significant part of the non-starter LAB microbiota of artisanal cheeses produced mainly from raw milk. Common approaches to safety evaluation of enterococci isolates include assessment of antimicrobial resistance and virulence potential. Hence, a collection of 47 (n = 22, Ser...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 7 vom: 06. Okt., Seite 765-775
1. Verfasser:	Đorđević, Jasna (VerfasserIn)
Weitere Verfasser:	Ledina, Tijana, Golob, Majda, Mohar Lorbeg, Petra, Čanžek Majhenič, Andreja, Bogovič Matijašić, Bojana, Bulajić, Snežana
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Enterococci antimicrobial resistance virulence determinants white cheese Virulence Factors Anti-Bacterial Agents