Veterinarski arhiv, Vol. 81 No. 1, 2011.
Izvorni znanstveni članak
Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese.
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Zagreb, Croatia
Ivana Filipović
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Zagreb, Croatia
Željka Cvrtila Fleck
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Zagreb, Croatia
Aleks Marić
; Marići 34, Kanfanar, Croatia
Dean Jankuloski
; University “Ss’ Cyril and Methodius”, Faculty of Veterinary Medicine in Skopje, Food Institute, Republic of Macedonia
Lidija Kozačinski
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Zagreb, Croatia
Bela Njari
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Zagreb, Croatia
Sažetak
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.
Ključne riječi
Lactobacillus spp.; Leuconostoc spp.; antimicrobial resistance
Hrčak ID:
66711
URI
Datum izdavanja:
21.2.2011.
Posjeta: 1.591 *