Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

被引：68

作者：

Barbosa, J. ^{[1
]}

Ferreira, V. ^{[1
]}

Teixeira, P. ^{[1
]}

机构：

[1] Univ Catolica Portuguesa, CBQF Escola Super Biotecnol, P-4200072 Porto, Portugal

来源：

FOOD MICROBIOLOGY | 2009年 / 26卷 / 05期

关键词：

Alheira; Salpicao de Vinhais; Chourica de Vinhais; Fermented meat products; Enterococci; Antibiotic susceptibility; VANCOMYCIN-RESISTANT ENTEROCOCCI; ANTIMICROBIAL RESISTANCE; MICROBIOLOGICAL CHARACTERIZATION; MOLECULAR CHARACTERIZATION; GLYCOPEPTIDE RESISTANCE; VIRULENCE; POULTRY; DAIRY; STRAINS; FAECIUM;

D O I：

10.1016/j.fm.2009.03.005

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Antibiotic Susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chourica de Vinhais and Salpicao de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：527 / 532

页数：6

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