MICROBIOLOGICAL 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 | Zendy

Bruna Lourenço Crippa | Zendy; Mirella Rossitto Zanutto-Elgui | Zendy; Paulo Eduardo Budri | Zendy; Ivana Giovannetti Castilho | Zendy; Nathália Cristina Cirone Silva | Zendy; Vera Lúcia Mores Rall | Zendy

Open Access

MICROBIOLOGICAL 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

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