Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese (CROSBI ID 164713)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Zdolec, Nevijo ; Filipović, Ivana ; Cvrtila Fleck, Željka ; Marić, Aleks ; Jankuloski, Dean ; Kozačinski, Lidija ; Njari, Bela
engleski
Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese
The aim of this study was to determinate lactic acid bacteria from Croatian traditional sausages and raw cow's cheese and to investigate their susceptibility/resistance towards 23 antimicrobials. All isolates of Lactobacillus spp. and Leuconostoc spp. (n=12) were susceptible to tetracycline, penicillin, bacitracin, chloramphenicol, cefalexin, linkomycin, erythromycin, ampicillin, spiramycin and amoxicillin, but resistant to vancomycin, nalidixic acid and metronidazole. Lactobacillus curvatus and Lactobacillus brevis 2 were resistant to nitrofurantoin and trimethoprim, Lactobacillus curvatus and Lactobacillus fermentum to oxacillin, while Lactobacillus brevis 1, Lactobacillus fermentum, Lactobacillus paracesei ssp. paracasei 1 and 2 to neomycin. Leuconostoc spp. showed resistance to streptomycin, enrofloxacine, nitrofurantoin, sulphonamides, polymyxin B and oxacillin. These preliminary results indicate a demand for further investigations of LAB populations to obtain relevant data in risk assessment related to traditional food products.
Lactobacillus spp.; Leuconostoc spp.; antimicrobial resistance
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Podaci o izdanju
Povezanost rada
Veterinarska medicina