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PRESENCE OF S. AUREUS AND ENTEROCOCCUS SPP. IN GOAT´S CHEESE AND THEIR ANTIBIOTIC RESISTANCE

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Author(s): Lucia Poľáková | Eva Dudrikova | Juraj Gallo

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 5;
Issue: 3;
Start page: 33;
Date: 2011;
Original page

Keywords: Staphylococcus spp. | Enterococcus spp. | antibiotic resistance | goat´s cheese

ABSTRACT
The aim of this study was to isolate strains of Staphylococcus spp. and Enterococcus spp. from artisanal goat`s cheese during 30 days of ripening, and to determine their antibiotic resistance. Of the total received isolates, 53 (72.60 %) isolates were confirmed  as Staphylococcus spp., from which was only 5.66% (n = 3) detected as S. aureus; and 91 (82.72 %) isolates were confirmed as Enterococcus spp. by multiplex PCR. Antibiotic resistance was tested by disc diffusion method. The 69.81% (n = 37) of staphylococci and 56.04% (n = 51) Enterococcus spp. as resistant were detected to one and more antibiotic drugs. Staphylococci were resistant to penicillin 69.81%, ampicillin 49.06%, oxacillin 39.62%, erythromycin 20.75%, and gentamycin 16.68 %. The highest resistance of enterococci was to cephalothin 42.86% and clindamycin 23.08%. doi:10.5219/144
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