Enterococci in Cheese - Phenotypization and Antibiotic Resistance
Апстракт
The material of investigation was consisted of samples of fresh and ripened cheeses made from
raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of
enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24
hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic
resistance/sensitivity profiles was performed by applying disk-diffusion procedure on MullerHinton agar. The number of enterococci determined in cheese samples depended on applied
technological process. In the samples of fresh, by rennet coagulated cheese made from raw and
cooked milk the number of enterococci was ranged from 8.0×104 to 9.0×106
cfu g–1, and from
4.0×107
to 4.4×107
cfu g–1, respectively. In the case of ripened cheeses made from raw and
cooked milk subjected to acid coagulation the number of enterococci was ranged from <102
to
5.0×104
cfu g–1 and from 2.5×104
to 1.5×105
cfu g–1, respectively. In ...the samples of fresh
cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci
was ranged from 2.4×105
to 2.12×107 cfu-g, and from 5×104
to 6×104
cfu g–1, respectively.
The phenotypic identification of isolated enterococcal strains was performed according to the
following biochemical-physiological characteristics: microscopic examination (cell
morphology), catalase activity, growth in MRS broth at 10 °C and 45 °C, growth at pH 9.6,
growth in broth containing 6.5% NaCl, growth in 0.1% methylen blue milk, resistance at
60 °C/15 and 30 minute, Voges/Proskauer reaction, fermentation of ribose. The isolated strains
of enterococci were resistant to following antibiotics: penicillin (65.82%), tetracycline (62.02%),
lincomycin (68.35%), gentamycin (27.84%), neomycin (31.64%), erythromycin (31.64%) and
chloramphenicol (65.82%).
Кључне речи:
milk products / cheese / microbiology / enterococci / phenotypization / antibiotics / resistanceИзвор:
Acta agriculturae Slovenica, 2004, 84, 1, 25-30Издавач:
- Ljubljana University Press
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Bulajić, Snežana AU - Mijačević, Zora PY - 2004 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2895 AB - The material of investigation was consisted of samples of fresh and ripened cheeses made from raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24 hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic resistance/sensitivity profiles was performed by applying disk-diffusion procedure on MullerHinton agar. The number of enterococci determined in cheese samples depended on applied technological process. In the samples of fresh, by rennet coagulated cheese made from raw and cooked milk the number of enterococci was ranged from 8.0×104 to 9.0×106 cfu g–1, and from 4.0×107 to 4.4×107 cfu g–1, respectively. In the case of ripened cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci was ranged from <102 to 5.0×104 cfu g–1 and from 2.5×104 to 1.5×105 cfu g–1, respectively. In the samples of fresh cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci was ranged from 2.4×105 to 2.12×107 cfu-g, and from 5×104 to 6×104 cfu g–1, respectively. The phenotypic identification of isolated enterococcal strains was performed according to the following biochemical-physiological characteristics: microscopic examination (cell morphology), catalase activity, growth in MRS broth at 10 °C and 45 °C, growth at pH 9.6, growth in broth containing 6.5% NaCl, growth in 0.1% methylen blue milk, resistance at 60 °C/15 and 30 minute, Voges/Proskauer reaction, fermentation of ribose. The isolated strains of enterococci were resistant to following antibiotics: penicillin (65.82%), tetracycline (62.02%), lincomycin (68.35%), gentamycin (27.84%), neomycin (31.64%), erythromycin (31.64%) and chloramphenicol (65.82%). PB - Ljubljana University Press T2 - Acta agriculturae Slovenica T1 - Enterococci in Cheese - Phenotypization and Antibiotic Resistance VL - 84 IS - 1 SP - 25 EP - 30 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2895 ER -
@article{ author = "Bulajić, Snežana and Mijačević, Zora", year = "2004", abstract = "The material of investigation was consisted of samples of fresh and ripened cheeses made from raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24 hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic resistance/sensitivity profiles was performed by applying disk-diffusion procedure on MullerHinton agar. The number of enterococci determined in cheese samples depended on applied technological process. In the samples of fresh, by rennet coagulated cheese made from raw and cooked milk the number of enterococci was ranged from 8.0×104 to 9.0×106 cfu g–1, and from 4.0×107 to 4.4×107 cfu g–1, respectively. In the case of ripened cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci was ranged from <102 to 5.0×104 cfu g–1 and from 2.5×104 to 1.5×105 cfu g–1, respectively. In the samples of fresh cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci was ranged from 2.4×105 to 2.12×107 cfu-g, and from 5×104 to 6×104 cfu g–1, respectively. The phenotypic identification of isolated enterococcal strains was performed according to the following biochemical-physiological characteristics: microscopic examination (cell morphology), catalase activity, growth in MRS broth at 10 °C and 45 °C, growth at pH 9.6, growth in broth containing 6.5% NaCl, growth in 0.1% methylen blue milk, resistance at 60 °C/15 and 30 minute, Voges/Proskauer reaction, fermentation of ribose. The isolated strains of enterococci were resistant to following antibiotics: penicillin (65.82%), tetracycline (62.02%), lincomycin (68.35%), gentamycin (27.84%), neomycin (31.64%), erythromycin (31.64%) and chloramphenicol (65.82%).", publisher = "Ljubljana University Press", journal = "Acta agriculturae Slovenica", title = "Enterococci in Cheese - Phenotypization and Antibiotic Resistance", volume = "84", number = "1", pages = "25-30", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2895" }
Bulajić, S.,& Mijačević, Z.. (2004). Enterococci in Cheese - Phenotypization and Antibiotic Resistance. in Acta agriculturae Slovenica Ljubljana University Press., 84(1), 25-30. https://hdl.handle.net/21.15107/rcub_veterinar_2895
Bulajić S, Mijačević Z. Enterococci in Cheese - Phenotypization and Antibiotic Resistance. in Acta agriculturae Slovenica. 2004;84(1):25-30. https://hdl.handle.net/21.15107/rcub_veterinar_2895 .
Bulajić, Snežana, Mijačević, Zora, "Enterococci in Cheese - Phenotypization and Antibiotic Resistance" in Acta agriculturae Slovenica, 84, no. 1 (2004):25-30, https://hdl.handle.net/21.15107/rcub_veterinar_2895 .