Food and Nutrition Sciences

Vol.4 No.6(2013), Paper ID 33051, 8 pages

DOI:10.4236/fns.2013.46089

 

Isolation and Characterization of Enterococci Bacteriocinic Strains from Tunisian Fish Viscera

 

Migaw Sarra, Ghrairi Taoufik, Le Chevalier Patrick, Brillet Benjamin, Fleury Yannick, Hani Khaled

 

U12-ES03, Department of Biochemistry, Faculty of Medicine Ibn El Jazzar, University of Sousse, Sousse, Tunisia
U12-ES03, Department of Biochemistry, Faculty of Medicine Ibn El Jazzar, University of Sousse, Sousse, Tunisia
Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne (EA3882), IFR148 ScInBioS, Université de Brest, Université Européenne de Bretagne, IUT de Quimper, 6 Rue de l’Université, Quimper Cedex, France.
Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne (EA3882), IFR148 ScInBioS, Université de Brest, Université Européenne de Bretagne, IUT de Quimper, 6 Rue de l’Université, Quimper Cedex, France.
Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne (EA3882), IFR148 ScInBioS, Université de Brest, Université Européenne de Bretagne, IUT de Quimper, 6 Rue de l’Université, Quimper Cedex, France.
U12-ES03, Department of Biochemistry, Faculty of Medicine Ibn El Jazzar, University of Sousse, Sousse, Tunisia

 

Copyright © 2013 Migaw Sarra, Ghrairi Taoufik, Le Chevalier Patrick, Brillet Benjamin, Fleury Yannick, Hani Khaled et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


M. Sarra, G. Taoufik, L. Patrick, B. Benjamin, F. Yannick and H. Khaled, "Isolation and Characterization of Enterococci Bacteriocinic Strains from Tunisian Fish Viscera," Food and Nutrition Sciences, Vol. 4 No. 6, 2013, pp. 701-708. doi: 10.4236/fns.2013.46089.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.