Work

Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese.

Year: 2011

Type: article

Abstract: The aim of this study was to determine lactic acid bacteria from Croatian traditional sausages and raw cow's cheese and to investigate their susceptibility/resistance to 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, enrofl oxacine, nitrofurantoin, sulphonamides, polymyxin B and oxacillin.These preliminary results indicate the need for further investigations of LAB populations to obtain relevant data in risk assessment related to traditional food products.

Source: University of Zagreb University Computing Centre (SRCE)

Authors: Nevijo Zdolec, Ivana Filipović, Željka Cvrtila Fleck, Aleks Marić, Dean Jankuloski, Lidija Kozačinski, Bela Njari

Institutions: University of Zagreb, Ss. Cyril and Methodius University in Skopje

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: green

OpenAlex ID: W1594819880

FWCI: 1.857

Cites: 24

Cited by: 22

Related to: 10