Antimicrobial resistance of lactobacilli isolated from food

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43871924" target="_blank" >RIV/62157124:16270/13:43871924 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027162:_____/13:#0000998

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antimicrobial resistance of lactobacilli isolated from food

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Antimicrobial resistance of lactobacilli isolated from food

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

31

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

27-32

Kód UT WoS článku

000315179500005

EID výsledku v databázi Scopus

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