Enterococci from artisanal dairy products show high levels of adaptability.

Abstract

Enterococci are ubiquitous organisms able to promote both health (fermented food/probiotics) and illness (human/animal infections). Disturbingly, several enterococcal species commonly found in artisanal cheeses, such as Enterococcus faecalis and E. faecium, are being increasingly established as causes of infection, posing a problem for food safety. In this… (More)
DOI: 10.1016/j.ijfoodmicro.2008.11.003

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