title: Enumeration, genetic characterization and antimicrobial susceptibility of Lactobacillus and Streptococcus isolates from retail yoghurt in Beijing, China.
authors.affiliation: Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Centre for Food Safety Risk Assessment, Beijing 100021, China.
authors.forename: Yin Ping
authors.initials: YP
authors.lastname: Dong
authors.affiliation: Beijing Centre for Disease Control and Prevention, Beijing 100013, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Chen
authors.affiliation: National Institute for Food and Drug Control, Beijing 100050, China.
authors.forename: Sheng Hui
authors.initials: SH
authors.lastname: Cui
authors.affiliation: Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Centre for Food Safety Risk Assessment, Beijing 100021, China.
authors.forename: Feng Qin
authors.initials: FQ
authors.lastname: Li
mesh_terms: D002681:China; D024881:Drug Resistance, Bacterial; D016521:Electrophoresis, Gel, Pulsed-Field; D057140:Fast Foods / Q000382:microbiology; D007778:Lactobacillus / Q000302:isolation & purification / Q000502:physiology*; D008826:Microbial Sensitivity Tests; D012336:RNA, Ribosomal, 16S / Q000235:genetics*; D013291:Streptococcus / Q000302:isolation & purification / Q000502:physiology*; D015014:Yogurt / Q000382:microbiology*
chemical_list: D012336:RNA, Ribosomal, 16S