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Jacobsen, L., A. Wilcks, K. Hammer, G. Huys, D. ening of salchichon, a Spanish dry cured sausages. Gevers, and S. Andersen. 2007. Horizontal transfer of Food Microbiology 6:219–228. tet(M) and erm(B) resistance plasmids from food Lücke, K. 2000. Utilization of microbes to process and strains of Lactobacillus plantarum to Enterococcus preserve meat. Meat Science 56:105–115. faecalis JH2-2 in the gastrointestinal tract of gnotobi- Lücke, K. 1998. Fermented sausages. In Microbiology otic rats. FEMS Microbiology Ecology 59:158–166. of Fermented Foods, edited by B. J. B. Wood. Kailasapathy, K., and S. Rybka. 1997. L. acidophilus London: Blackie Academic and Professional. and Bifidobacterium spp.—Their therapeutic potential Lücke, K. 1985. Fermented sausages. In Microbiology and survival in yogurt

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