Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses
The different varieties of cheese are fermented dairy products with high nutritional value, which have been part of the healthy human diet for centuries. Cheeses are characterized by complex and diverse microbiota carrying beneficial, spoilage, or foodborne pathogen bacteria. Harmful bacteria origin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientia Publishing House
2022-12-01
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| Series: | Acta Universitatis Sapientiae: Alimentaria |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/ausal-2022-0008 |