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Enterococcus faecalis OG1RF Evolution at Low pH Selects Fusidate-Sensitive Mutants in Elongation Factor G and at High pH Selects Defects in Phosphate Transport
Bailey A. Fitzgerald, Ayman Wadud, Zachary Slimak, Joan L. Slonczewski and Christopher A. Elkins Applied and Environmental Microbiology 89(6) (2023) https://doi.org/10.1128/aem.00466-23
Bailey A. Fitzgerald, Ayman Wadud, Zachary Slimak and Joan L. Slonczewski (2023) https://doi.org/10.1101/2023.03.22.533894
Exploring Peracetic Acid and Acidic pH Tolerance of Antibiotic-Resistant Non-Typhoidal Salmonella and Enterococcus faecium from Diverse Epidemiological and Genetic Backgrounds
Sous vide processing: a viable approach for the assurance of microbial food safety
Helen Onyeaka, Ozioma Nwabor, Siwon Jang, KeChrist Obileke, Abarasi Hart, Christian Anumudu and Taghi Miri Journal of the Science of Food and Agriculture 102(9) 3503 (2022) https://doi.org/10.1002/jsfa.11836
Benefits and Challenges of the Use of Two Novel vB_Efa29212_2e and vB_Efa29212_3e Bacteriophages in Biocontrol of the Root Canal Enterococcus faecalis Infections
Magdalena Moryl, Aleksandra Palatyńska-Ulatowska, Agnieszka Maszewska, Iwona Grzejdziak, Silvia Dias de Oliveira, Marieli Chitolina Pradebon, Liviu Steier, Antoni Różalski and Jose Antonio Poli de Figueiredo Journal of Clinical Medicine 11(21) 6494 (2022) https://doi.org/10.3390/jcm11216494
Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria
Tigistu Goa, Getenet Beyene, Mekidim Mekonnen, Kasahun Gorems and Alejandro Castillo International Journal of Food Science 2022 1 (2022) https://doi.org/10.1155/2022/2076021
Organic versus Conventional Raw Cow Milk as Material for Processing
Aneta Brodziak, Joanna Wajs, Maria Zuba-Ciszewska, Jolanta Król, Magdalena Stobiecka and Anna Jańczuk Animals 11(10) 2760 (2021) https://doi.org/10.3390/ani11102760
Probiotic Characterization and Population Diversity Analysis of Gut-Associated Pediococcus acidilactici for Its Potential Use in the Dairy Industry
Hafsa Kanwal, Alessandro Di Cerbo, Freeha Zulfiqar, Carla Sabia, Amara Nawaz, Fariha Masood Siddiqui, Muhammad Aqeel and Shakira Ghazanfar Applied Sciences 11(20) 9586 (2021) https://doi.org/10.3390/app11209586
Antimicrobial Efficacy of Fruit Peels Eco-Enzyme against Enterococcus faecalis: An In Vitro Study
Hetal Ashvin Kumar Mavani, In Meei Tew, Lishen Wong, Hsu Zenn Yew, Alida Mahyuddin, Rohi Ahmad Ghazali and Edmond Ho Nang Pow International Journal of Environmental Research and Public Health 17(14) 5107 (2020) https://doi.org/10.3390/ijerph17145107
The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang
Young Kyoung Park, Young Hun Jin, Jun-Hee Lee, Bo Young Byun, Junsu Lee, KwangCheol Casey Jeong and Jae-Hyung Mah Foods 9(7) 915 (2020) https://doi.org/10.3390/foods9070915
Scaling up of Lactic Acid Fermentation using Enterococcus faecalis
Cirilo Nolasco-Hipolito, Octavio Carvajal-Zarrabal, Eivo Kelvin, et al. IOP Conference Series: Materials Science and Engineering 495 012049 (2019) https://doi.org/10.1088/1757-899X/495/1/012049
COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION
Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk
L.B. Acurcio, M.R. Souza, A.C. Nunes, et al. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66(3) 940 (2014) https://doi.org/10.1590/1678-41625796
Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese
Enterococci from artisanal dairy products show high levels of adaptability
Ana Rita Carlos, Jorge Santos, Teresa Semedo-Lemsaddek, Maria Teresa Barreto-Crespo and Rogério Tenreiro International Journal of Food Microbiology 129(2) 194 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.11.003
Thermal inactivation of Enterococcus faecium
Vladimiír Špelina, Ljuba Schlemmerová, Aleš Landfeld, Karel Kýhos, Pavel Měřička and Milan Houška Czech Journal of Food Sciences 25(5) 283 (2007) https://doi.org/10.17221/682-CJFS