Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses

Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses

This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Bot...

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Bibliographic Details
Main Authors: Karina Maria Olbrich dos Santos, Antônio Diogo Silva Vieira, Hévila Oliveira Salles, Jacqueline da Silva Oliveira, Cíntia Renata Costa Rocha, Maria de Fátima Borges, Laura Maria Bruno, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
Format: Article
Language:English
Published: Sociedade Brasileira de Microbiologia 2015-03-01
Series:Brazilian Journal of Microbiology
Subjects:
Enterococcus faecium
probiotic properties
technological properties
virulence factors
antibiotic resistance
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237&lng=en&tlng=en

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