Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage.

Autor: Žugić Petrović TD; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia., Ilić PD; College of Agriculture and Food Technology, Ćirila and Metodija 1, 18400, Prokuplje, Republic of Serbia., Grujović MŽ; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia. mirjana.grujovic@pmf.kg.ac.rs., Mladenović KG; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia., Kocić-Tanackov SD; Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Boulevard of Cara Lazara 1, 21000, Novi Sad, Republic of Serbia., Čomić LR; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia.

Publikováno v: Biotechnology letters [Biotechnol Lett] 2020 Aug; Vol. 42 (8), pp. 1513-1525. Date of Electronic Publication: 2020 Mar 28.