Probiotic and Technological Potential of Enterococcus faecium EM03, Isolated From Brazilian Semi-hard Cheese.
- DOI
- 10.1007/s12602-026-11125-4
- Published
- 2026 Jul 7
- Container
- Probiotics and antimicrobial proteins
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s12602-026-11125-4,
title = {Probiotic and Technological Potential of Enterococcus faecium EM03, Isolated From Brazilian Semi-hard Cheese.},
author = {de Oliveira Maciel ES and do Nascimento Ozaki GE and de Souza BP and da Silva-Padilha MP and Reinecke I and De Martinis ECP and Gomes IA and Klein MHF and Tulini FL},
year = {2026},
journal = {Probiotics and antimicrobial proteins},
doi = {10.1007/s12602-026-11125-4},
url = {https://doi.org/10.1007/s12602-026-11125-4}
}RIS
TY - JOUR TI - Probiotic and Technological Potential of Enterococcus faecium EM03, Isolated From Brazilian Semi-hard Cheese. AU - de Oliveira Maciel ES AU - do Nascimento Ozaki GE AU - de Souza BP AU - da Silva-Padilha MP AU - Reinecke I AU - De Martinis ECP AU - Gomes IA AU - Klein MHF AU - Tulini FL PY - 2026 JO - Probiotics and antimicrobial proteins DO - 10.1007/s12602-026-11125-4 UR - https://doi.org/10.1007/s12602-026-11125-4 ER -
APA
ES, D. O. M., GE, D. N. O., BP, D. S., MP, D. S., I, R., ECP, D. M., IA, G., MHF, K., & FL, T. (2026). Probiotic and Technological Potential of Enterococcus faecium EM03, Isolated From Brazilian Semi-hard Cheese.. Probiotics and antimicrobial proteins. https://doi.org/10.1007/s12602-026-11125-4
Source records
- pubmed · retrieved 2026-09-26T18:19:41.963Z