STUDY OF MICROBIAL COMMUNITIES IN MEAT PROCESSING ENTERPRISES

Institute of information technology Pub Date : 1900-01-01 DOI:10.47501/978-5-6044060-1-4.30

A. Semenova, Yulia Konstantinovna Yushina, M. Grudistova, E. Zaiko, O. E. Ivanova

引用次数: 0

Abstract

The article discusses the results of a study of the microbial diversity of objects in the production environment of two meat processing enterprises, including antibiotic resistance, isolated strains of pathogenic microorganisms and their ability to biofilm formation.

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肉类加工企业微生物群落研究

本文讨论了对两家肉类加工企业生产环境中客体微生物多样性的研究结果，包括抗生素耐药性、病原微生物分离菌株及其形成生物膜的能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Institute of information technology

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