| تعداد نشریات | 24 |
| تعداد شماره‌ها | 930 |
| تعداد مقالات | 8,347 |
| تعداد مشاهده مقاله | 16,811,868 |
| تعداد دریافت فایل اصل مقاله | 14,123,244 |
Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products | ||
| Iranian Journal of Veterinary Research | ||
| مقاله 11، دوره 19، شماره 1 - شماره پیاپی 62، 2018، صفحه 53-56 اصل مقاله (178.16 K) | ||
| نوع مقاله: Short paper | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2018.4769 | ||
| نویسندگان | ||
| Z. Erginkaya1؛ E. U. Turhan* 2؛ D. Tatlı1 | ||
| 1Department of Food Engineering, Faculty of Agriculture, University of Cukurova, TR-01300 Adana, Turkey | ||
| 2Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, TR-80760 Osmaniye, Turkey | ||
| چکیده | ||
| In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were isolated from these dairy products. Lactobacillus spp. were resistant to vancomycin (58%), erythromycin (10.8%), tetracycline (4.3%), gentamicin (28%), and ciprofloxacin (26%). Streptococcus spp. were resistant to vancomycin (40%), erythromycin (10%), chloramphenicol (10%), gentamicin (20%), and ciprofloxacin (30%). Bifidobacterium spp. were resistant to vancomycin (60%), E 15 (6.6%), gentamicin (20%), and ciprofloxacin (33%). Enterococcus spp. were resistant to vancomycin (100%), erythromycin (100%), rifampin (100%), and ciprofloxacin (100%). As a result, LAB islated from dairy products in this study showed mostly resistance to vancomycin. | ||
| کلیدواژه‌ها | ||
| Antibiotic resistance؛ Lactic acid bacteria؛ Traditional fermented dairy product | ||
| مراجع | ||
|
Ammor, MS; Florez, AB and Mayo, B (2007). Antibiotic resistance in non-enterococcal lactic acid bacteria and Bifidobacteria. Food. Microbiol., 24: 559-570.
Clementi, F and Aquilanti, L (2011). Recent investigations and updated criteria for the assessment of antibiotic resistance in food lactic acid bacteria. Anaerobe., 17: 394-398.
Cocconcelli, PS; Cattivelli, D and Gazzola, S (2003). Gene transfer of vankomisin and tetracycline resistances among Enterococcs faecalis during cheese and sausage fermentations. Int. J. Food. Microbiol., 88: 315-323.
D’aimmo, MR; Modesto, M and Biavati, B (2007). Antibiotic resistance of lactic acid bacteria and Bifido-bacterium spp. isolated from dairy and pharmaceutical products. Int. J. Food. Microbiol., 115: 35-42.
Erkuş, O (2007). Isolation, phenotypic and genotypic characterization of yoghurt starter bacteria. Master Thesis, İzmir Institute of Technology. P: 78s.
Flórez, AB; Delgado, S and Mayo, B (2005). Antimicrobial susceptibility of lactic acid bacteria isolated from a cheese environment. Can. J. Microbiol., 51: 51-58.
Gür, D (2007). Performing standart for practice standards for antimicrobial susceptibility testing. 17th Infromation Annex. Ankara, Scientific Medicine Publisher. P: 173.
Halkman, K (2005). Food microbiology practices. Ankara, Merck, Başak Printing Press. P: 358s.
Harrigan, WF and McCane, ME (1998). Laboratory methods in food and dairy microbiology. 3rd Edn., London, New York, San Francisco, Academic Press. P: 452.
Herreros, MA; Sandoval, H; Gonzalez, L; Castroj, M; Frenso, JM and Tornadijo, ME (2005). Antimicrobial activitiy and antibiotic resistance of lactic acid bacteria isolated from armada cheese (a spanish goats’ milk cheese) spain. Food. Microbiol., 22: 455-459.
Karakaş, A (2005). Isolation and identification of Enterococcus faecium from cheeses and fermented sausages. Master Thesis, University of Çukurova. P: 39s.
Liu, S; Han, Y and Zhou, Z (2011). Lactic acid bacteria in traditional fermented Chinese foods. Food. Res. Int., 44: 643-651.
Mathur, S and Singh, R (2005). Antibiotic resistance in food lactic acid bacteria-a review. Int. J. Food. Microbiol., 105: 281-295.
Pan, L; Hu, X and Wang, X (2011). Assessment of antibiotic resistance of lactic acid bacteria in Chinese fermented foods. Food. Control. 22: 1316-1321.
Rodríguez-Alonso, P; Fernández-Otero, C; Centeno, JA and Garabal, JI (2009). Antibiotic resistance in lactic acid bacteria and Micrococcaceae/Staphylococcaceae isolates from artisanal raw milk cheeses, and potential ımplications on cheese making. J. Food. Sci., 74: M284-293.
Temmerman, R; Pot, B; Huys, G and Swings, J (2003). Identification and antibiotic susceptibility of bacterial ısolates from probiotic products. Int. J. Food. Microbiol., 81: 1-10. | ||
|
آمار تعداد مشاهده مقاله: 1,955 تعداد دریافت فایل اصل مقاله: 1,185 |
||