Antibiotic susceptibility and potential probiotic properties of Lactobacillus sakei isolates originated from dry fermented sausages

被引：0
|
作者：
Magra, T. [1 ]
Ambrosiadis, I. [1 ]
Soultos, N. [1 ]
机构：
[1] Aristotle Univ Thessaloniki, Fac Hlth Sci, Sch Vet Med, Dept Hyg & Technol Foods Anim Origin, Thessaloniki, Greece
来源：
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS | 2015年 / 45卷
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D O I：
暂无
中图分类号：
R51 [传染病];
学科分类号：
100401 ;
摘要：
P1-OB07
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收藏
页码：S90 / S90
页数：1
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