Genetic diversity and distinction of Enterococcus faecium and Enterococcus lactis in traditional Montenegrin brine cheeses and salamis
This study highlights the need for careful monitoring of <i>E. faecium</i> and <i>E. lactis</i> strains in food to ensure they do not pose any potential risks to consumer safety.
Authors
- Beatriz Daza Prieto (ORCID: https://orcid.org/0000-0002-7138-5441)
- Robert L. Mach (ORCID: https://orcid.org/0000-0003-2375-7244)
- Adriana Cabal Rosel (ORCID: https://orcid.org/0000-0001-9346-1612)
- Aleksandra Martinović (ORCID: https://orcid.org/0000-0002-3177-9868)
- Anika Schorpp
- Nadja Raicevic (ORCID: https://orcid.org/0009-0007-8354-9507)
- Anna Stoeger
- Johann Ladstätter
- Werner Ruppitsch (ORCID: https://orcid.org/0000-0001-9940-3333)
- Ivana Zuber Bogdanovic
Institutions
- TU Wien (AT)
- University of Donja Gorica (ME)
- Austrian Agency for Health and Food Safety (AT)
- BOKU University (AT)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2024-12-11
- DOI
- https://doi.org/10.3389/fmicb.2024.1473938
- Citations
- 3
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.05