Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal

The aim of this work was to characterize Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal, concerning their potential pathogenicity. One hundred and eighty two isolates (76 identified as Enterococcus faeca...

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Bibliographic Details
Main Author: Barbosa, J. (author)
Other Authors: Gibbs, P.A. (author), Teixeira, P. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Fermented meat products
Enterococci
Virulence factors
Online Access:http://hdl.handle.net/10400.14/4913
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/4913

Internet

http://hdl.handle.net/10400.14/4913

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