Open AccessMICROBIOLOGICAL EVALUATION OF MINIMALLY PROCESSED FOODS. GENOTYPIC AND PHENOTYPIC PROFILE OF STAPHYLOCOCCUS SP STRAINS, REGARDING THE PRODUCTION OF BIOFILM AND ENTEROTOXINS / AVALIAÇÃO MICROBIOLÓGICA DE ALIMENTOS MINIMAMENTE PROCESSADOS. PERFIL GENOTÍPICO E FENOTÍPICO DE CEPAS DE STAPHYLOCOCCUS SP, QUANTO À PRODUÇÃO DE BIOFILME E ENTEROTOXINAS
Author(s) -
Bruna Lourenço Crippa,
Mirella Rossitto Zanutto-Elgui,
Paulo Eduardo Budri,
Ivana Giovannetti Castilho,
Nathália Cristina Cirone Silva,
Vera Lúcia Mores Rall
Publication year - 2020
Publication title -
brazilian journal of development
Language(s) - Portuguese
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv6n9-127
Subject(s) - salmonella , food science , microbiology and biotechnology , biofilm , biology , enterotoxin , staphylococcus , staphylococcus aureus , bacteria , escherichia coli , gene , biochemistry , genetics