Publication | Closed Access

Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat

Antimicrobial SusceptibilityFood FermentationBacteriocinogenic Enterococcus FaeciumSafety AspectsMicrobial ContaminationFood MicrobiologyAntimicrobial ActivityMicrobiologyInfection ControlAntimicrobial CompoundMedicineAntimicrobial ResistanceFood SafetyHealth Sciences