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Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin
(Elsevier Sci Ltd, Oxford, 2009)
A collection of 25 isolates from foods of animal origin (including mainly milk and cheese, together with meat and ham) was studied. Enterococci were identified at species levels as E. faecalis (9 isolates) and E. faecium ...