Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics
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- 作者：Maria Aspria ; Despina Bozoudia ; Dimitris Tsaltasa ; Colin Hillb ; Photis Papademasa ; photis.papademas@cut.ac.cy" class="auth_mail" title="E-mail the corresponding author
- 关键词：Donkey milk ; Enterococci ; Technological properties ; Antibiotic resistance ; Virulence ; Probiotics
- 刊名：Food Control
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：73
- 期：part_PA
- 页码：81-90
- 全文大小：722 K
文摘
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Phenotypic and genotypic characterization of enterococci population of donkey milk.
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72 enterococci isolates showed good acidification activity.
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Low incidence of potential pathogenicity traits.
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Most of the strains were tolerant to low pH and bile salt.
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Serve as novel starter/adjunct cultures in fermented dairy products.