Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpica˜o de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From th...

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Bibliographic Details
Main Author: Barbosa, J. (author)
Other Authors: Ferreira, V. (author), Teixeira, P. (author)
Format: article
Language:eng
Published: 2010
Subjects:
Alheira
Salpicão de Vinhais
Chouriça de Vinhais
Fermented meat products
Enterococci
Antibiotic susceptibility
Online Access:http://hdl.handle.net/10400.14/2676
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2676

Internet

http://hdl.handle.net/10400.14/2676

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