Assessment of safety of enterococci isolated throughout traditional Terrincho cheesemaking: virulence factors and antibiotic susceptibility - Pimentel, L.L; Semedo, T; Tenreiro, R; Crespo, M.T.B; Pintado, M.M.E; Malcata, F.X (Journal of food protection, 2007)
Keywords: acid tolerance; adhesins; Adhesins, Bacterial; Anti-Bacterial Agents; Anti-Bacterial Agents - pharmacology; antibiotic resistance; antibiotics; bacterial adhesion; bacterial contamination; Bacterial Proteins; Bacterial Proteins - genetics; bile salts; Biological and medical sciences; Cheese; Cheese - microbiology; cheese milk; cheesemaking; cheeses; classification; Colony Count, Microbial; Consumer Product Safety; drug effects; Drug Resistance, Bacterial; Drug Resistance, Bacterial - genetics; Enterococcus; Enterococcus - classification; Enterococcus - drug effects; Enterococcus - isolation & purification; Enterococcus - pathogenicity; Enterococcus casseliflavus; Enterococcus durans; Enterococcus faecalis; Enterococcus faecium; Enterococcus gallinarum; food contamination; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; General aspects; genes; genetics; Humans; Hygiene and safety; isolation; isolation & purification; lactic acid bacteria; Microbial Sensitivity Tests; microbiology; pathogenicity; pharmacology; polymerase chain reaction; Portugal; raw milk; serotypes; Species Specificity; surface adhesin genes; traditional foods; traditional technology; Virulence; Virulence Factors; Virulence Factors - genetics; virulence genes; Portugal; Enterococcus; Streptococcaceae; Antibiotic; Sensitivity resistance; Cheesemaking; Virulence; Bacteria; Micrococcales; Safety