Are fermented foods an overlooked reservoir of antimicrobial resistance?
Benjamin E. Wolfe
Topics & Concepts
AntimicrobialAntibiotic resistanceBiologyFermentation in food processingBiotechnologyChloramphenicolFermentationMetagenomicsFood microbiologyBacteriaFood scienceMicrobiologyAntibioticsLactic acidGeneBiochemistryGeneticsProbiotics and Fermented FoodsGut microbiota and healthPolyamine Metabolism and Applications