000			01733 a2200493 4500
005			20250516124534.0
264		0	_c20130515
008			201305s 0 0 eng d
022			_a1876-2891
024	7		_a10.3920/BM2012.0036 _2doi
040			_aNLM _beng _cNLM
100	1		_aTodorov, S D
245	0	0	_aEnterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production. _h[electronic resource]
260			_bBeneficial microbes _cDec 2012
300			_a319-30 p. _bdigital
500			_aPublication Type: Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAnti-Bacterial Agents _xchemistry
650	0	4	_aBacteriocins _xbiosynthesis
650	0	4	_aCell Count
650	0	4	_aCulture Media _xchemistry
650	0	4	_aDetergents
650	0	4	_aEdetic Acid
650	0	4	_aElectrophoresis, Polyacrylamide Gel
650	0	4	_aEnterococcus faecalis _xdrug effects
650	0	4	_aEnterococcus faecium _xchemistry
650	0	4	_aGenes, Bacterial
650	0	4	_aHydrogen-Ion Concentration
650	0	4	_aKlebsiella _xdrug effects
650	0	4	_aLactobacillus _xdrug effects
650	0	4	_aListeria _xdrug effects
650	0	4	_aMeat Products _xmicrobiology
650	0	4	_aOctoxynol
650	0	4	_aPortugal
650	0	4	_aProtein Stability
650	0	4	_aPseudomonas _xdrug effects
650	0	4	_aSodium Dodecyl Sulfate
650	0	4	_aTemperature
650	0	4	_aTime Factors
700	1		_aFavaro, L
700	1		_aGibbs, P
700	1		_aVaz-Velho, M
773	0		_tBeneficial microbes _gvol. 3 _gno. 4 _gp. 319-30
856	4	0	_uhttps://doi.org/10.3920/BM2012.0036 _zAvailable from publisher's website
999			_c22341401 _d22341401