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In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastirma
(SPRINGER, 2021)
This study is aimed at evaluating the probiotic potential of three Enterococcus faecium strains (called 29-P2, 168-P6 and
277-S3) isolated from ‘pastırma’, a Turkish traditional dry-cured meat product. For this, key ...