Charakterisierung von Stämmen der Gattung Enterococcus, isoliert aus ägyptischem Domiati-Käse

10 strains isolated from Egyptian Domiati cheese of the genus Enterococcus were characterized: 8 strains were identified as Enterococcus faecium and 2 strains as Enterococcus faecalis using API 20 Strep-Test-system, Vitek system and demonstration of Lancefield group D antigen. Tests also used for identification included bile-esculin reaction, hydrolysis of esculin on kanamycin-esculin-azid agar, growth at 10 °C and 45 °C in APT B broth and on Enterococcocel-agar at 37 °, at pH 9,6 and in 6,5 % NaCl broth. Tyramin production was considerably lower in comparison to European strains. Growth in 8-9 % NaCl broth was observed in 3 strains isolated from Domiati cheese. Under the tested antibiotics all the strains were resistant against Oxacillin and Cefazolin and sensitive against Ampicillin, Amoxicillin and Cefaclor.