<div class="csl-bib-body">
<div class="csl-entry">Daza-Prieto, B., Raicevic, N., Martinovic, A., Ladstätter, J., Zuber Bogdanovic, I., Anika Schorpp, Stoeger, A., Mach, R., Ruppitsch, W., & Cabal, A. (2024). Genetic diversity and distinction of Enterococcus faecium and Enterococcus lactis in traditional Montenegrin brine cheeses and salamis. <i>Frontiers in Microbiology</i>, <i>15</i>, Article 1473938. https://doi.org/10.3389/fmicb.2024.1473938</div>
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dc.identifier.issn
1664-302X
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dc.identifier.uri
http://hdl.handle.net/20.500.12708/208802
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dc.description.abstract
Enterococcus faecium is a widespread acid-lactic bacterium found in the environment, humans, and animal microbiota, and it also plays a role in the production of traditional food. However, the worldwide emergence of multidrug-resistant E. faecium strains represents a major public health threat and is the primary reason that the genus Enterococcus is not recommended for the Qualified Presumption of Safety (QPS) list of the European Food Safety Authority (EFSA), raising concerns about its presence in food products.
en
dc.language.iso
en
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dc.publisher
FRONTIERS MEDIA SA
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dc.relation.ispartof
Frontiers in Microbiology
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dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
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dc.subject
Enterococcus faecium
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dc.subject
Enterococcus lactis
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dc.subject
antimicrobial resistance genes
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dc.subject
food safety
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dc.subject
traditional food
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dc.subject
virulence genes
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dc.subject
whole genome sequencing
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dc.title
Genetic diversity and distinction of Enterococcus faecium and Enterococcus lactis in traditional Montenegrin brine cheeses and salamis
