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

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

Izvornik
Veterinarski arhiv (0372-5480) 81 (2011); 133-141

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Lactobacillus spp.; Leuconostoc spp.; antimicrobial resistance

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA