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Veterinary Archives, Vol. 81 No. 1, 2011.

Original scientific paper

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

Nevijo Zdolec orcid id 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

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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.

Keywords

Lactobacillus spp.; Leuconostoc spp.; antimicrobial resistance

Hrčak ID:

66711

URI

https://hrcak.srce.hr/66711

Publication date:

21.2.2011.

Article data in other languages: croatian

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