A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have vi...
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| Format: | article |
| Language: | EN |
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Public Library of Science (PLoS)
2021
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| Online Access: | https://doaj.org/article/7a8948151e8d4c3ca98b2c4541b36db9 |
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