Antimicrobial susceptibility of lactic acid bacteria isolated from Sombor cheese.
2011
Extensive literature data pointed out that some lactic acid bacteria (LABs),
the predominant microbiota in fermented dairy products, may serve as
reservoirs of antibiotic resistance genes potentially transferable to human
pathogens. Hence, there is a growing interest in the possible role of Las
vectors of antibiotic resistance determinants. This paper reports the
susceptibility patterns of a number of Lspecies (belonging to the genera
Lactococcus, Lactobacillus, and Enterococcus) isolated from different batches
of autochthonous Sombor cheese, traditionally made without the addition of
starter cultures, and currently proposed as a candidate for PDO/PGI
designation. The experimental work was performed to select strains that do
not contain antibiotic resistance genes among those with desirable
technological characteristics such as rapid acidification, proteolysis,
ability to metabolise citrate and form aromogenic compounds. In addition, the
results of these screening procedures could also indicate the types and
degrees of antimicrobial resistance already present among the Lcommunity
of Sombor cheese, which according to their geographically restricted areas of
production, specific manufacturing process and characteristic aroma and
appearance, represent a distinct ecological niche.
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