Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance.

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作者： Zuzana,Hanzelová ^[1] ; Eva,Dudriková ^[1] ; Viera,Lovayová ^[2] ; Jana,Výrostková ^[1] ; Ivana,Regecová ^[1] ; František,Zigo ^[3] ; Klára,Bartáková ^[4]

作者单位： Department of Food Hygiene, Technology and Safety, The University of Veterinary Medicine and Pharmacy in Košice, 041 81 Košice, Slovakia. ^[1] Department of Medical and Clinical Microbiology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, 040 11 Kosice, Slovakia. ^[2] Department of Animal Nutrition and Husbandry, The University of Veterinary Medicine and Pharmacy in Košice, 041 81 Košice, Slovakia. ^[3] Department of Animal Origin Food & Gastronomic Sciences, University of Veterinary Sciences Brno, 612 42 Brno, Czech Republic. ^[4]

关键词 MALDI-TOF MS PCR enterococcal isolates processing environment silent genes

DOI 10.3390/life14070890

PMID 39063643

发布时间 2024-07-29

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Life (Basel, Switzerland)

2024年14卷7期

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Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance.

Life (Basel, Switzerland)

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Life (Basel, Switzerland)

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Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance.

Life (Basel, Switzerland)

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Life (Basel, Switzerland)

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