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Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B
77
Citations
46
References
2001
Year
Class IiAntimicrobial SusceptibilityEnterococcus Faecium P21BacteriologyEnterocin BFood MicrobiologyMicrobiologyPublic HealthMedicineClinical MicrobiologyAntimicrobial Resistance
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