ANTIMICROBIAL RESISTANCE OF LACTIC ACID BACTERIA IN
FERMENTED FOOD
Slavica Vesković Moračanin*, Dragutin Djukić, Nevijo Zdolec,
Milan Milijašević, Pavle Mašković
Key words: Antimicrobial resistance, Lactic acid bacteria, Fermented food,
Phenotypic and genotypic methods, Veterinary public health.
