Antimicrobial resistance of Lactobacillus spp. from fermented foods and human gut
作者： Qinqin Ma , Yu Fu , Honghu Sun , Yuan Huang , Linzhao Li
DOI: 10.1016/J.LWT.2017.07.059
关键词: Lactobacillus plantarum 、 Microbiology 、 Antibiotic resistance 、 Food science 、 Norfloxacin 、 Fermentation in food processing 、 Human gut 、 Minimum inhibitory concentration 、 Antimicrobial 、 Biology 、 Lactobacillus
摘要: A total of 122 Lactobacillus strains were isolated from household-prepared or commercial yogurts and pickles in Sichuan, among which 15 representative strains, along with another 37 …
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