Antimicrobial resistance of lactobacilli isolated from food
Marta Dušková and
Renáta Karpíšková
Additional contact information
Marta Dušková: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Renáta Karpíšková: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Czech Journal of Food Sciences, 2013, vol. 31, issue 1, 27-32
Abstract:
Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, but also in human and veterinary medicine as probiotics. The increasing global problem of antimicrobial resistance may also involve lactic acid bacteria because of the possible risk of resistance genes transfer. We determined the antimicrobial susceptibility of lactobacilli isolated from food. Ninety facultatively heterofermentative lactobacilli isolated from retail dairy and meat products were tested. The resistance to antimicrobials was screened by the disk diffusion method and the minimum inhibitory concentrations were determined by the broth microdilution method. Fifteen strains (17%) were resistant to at least one antimicrobial agent and one strain was multiresistant.
Keywords: Lactobacillus spp.; disk diffusion method; broth microdilution method; minimum inhibitory concentration (MIC); susceptibility to antibiotics; dairy products; meat products (search for similar items in EconPapers)
Date: 2013
References: View complete reference list from CitEc
Citations:
Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/110/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/110/2012-CJFS.pdf (application/pdf)
free of charge
Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
HTML/Text
Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:110-2012-cjfs
DOI: 10.17221/110/2012-CJFS
Access Statistics for this article
Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.
More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().