Biopreservation potential of Enterococcus faecalis isolated from Italian traditional raw milk cheeses

Potencial de biopreservación de cepas de Enterococcus faecalis aisladas de quesos tradicionales Italianos de leche cruda

Tiziana SilvettiInstitute of Sciences of Food Production (ISPA), National Research Council (CNR), 20133Milan, ItalyCorrespondence[email protected]

Stefano MorandiInstitute of Sciences of Food Production (ISPA), National Research Council (CNR), 20133Milan, Italy

Milena BrascaInstitute of Sciences of Food Production (ISPA), National Research Council (CNR), 20133Milan, Italy

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Callebe Camelo Silva, Silvani Verruck, Marco Di Luccio, Tatiana C. Pimentel, Marcia Cristina Silva, Erick Almeida Esmerino & Adriano Gomes da Cruz. 2023. Microbes in the Food Industry. Microbes in the Food Industry 139 215 .

É. LasloÉ. GyörgyCs. D. András. (2020) Bioprotective potential of lactic acid bacteria. Acta Universitatis Sapientiae, Alimentaria 13:1, pages 118-130.
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Dráb Vladimír, Kavková Miloslava, Markvartová Markéta, Hanáková Jaroslava & Roubal Petr. (2019) Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method. International Journal of Dairy Technology 73:1, pages 202-214.
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Tiziana SilvettiStefano MorandiMilena Brasca. (2019) Does Enterococcus faecalis from Traditional Raw Milk Cheeses Serve as a Reservoir of Antibiotic Resistance and Pathogenic Traits? . Foodborne Pathogens and Disease 16:5.
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Qiuwen He, Qiangchuan Hou, Yanjie Wang, Jing Li, Weicheng Li, Lai-Yu Kwok, Zhihong Sun, Heping Zhang & Zhi Zhong. (2018) Comparative genomic analysis of Enterococcus faecalis: insights into their environmental adaptations. BMC Genomics 19:1.
Crossref

Sine Özmen Toğay, Mustafa Ay, Onur Güneşer & Yonca Karagül Yüceer. (2016) Investigation of antimicrobial activity and entA and entB genes in Enterococcus faecium and Enterococcus faecalis strains isolated from naturally fermented Turkish white cheeses. Food Science and Biotechnology 25:6, pages 1633-1637.
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R.D. Castro, L.G. Oliveira, F.M. Sant’Anna, L.M.P. Luiz, S.H.C. Sandes, C.I.F. Silva, A.M. Silva, A.C. Nunes, C.F.A.M. Penna & M.R. Souza. (2016) Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons. Journal of Dairy Science 99:8, pages 6086-6096.
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Biopreservation potential of Enterococcus faecalis isolated from Italian traditional raw milk cheeses

Potencial de biopreservación de cepas de Enterococcus faecalis aisladas de quesos tradicionales Italianos de leche cruda

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Biopreservation potential of Enterococcus faecalis isolated from Italian traditional raw milk cheeses

Potencial de biopreservación de cepas de Enterococcus faecalis aisladas de quesos tradicionales Italianos de leche cruda

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Articles from other publishers (7)

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