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Susceptibility to vancomycin of enterococci isolated from dairy products
Author(s) -
Giraffa G.,
Sisto F.
Publication year - 1997
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1997.00241.x
Subject(s) - enterococcus faecium , vancomycin , microbiology and biotechnology , enterococcus faecalis , antibiotics , biology , vancomycin resistant enterococci , enterococcus , minimum inhibitory concentration , bacteria , antibiotic resistance , streptococcaceae , staphylococcus aureus , genetics
The antibiotic vancomycin is often used in clinical therapy against multiple antibiotic‐resistant bacteria. Twenty strains of enterococci, either Enterococcus faecium or Ent. faecalis , isolated from different cheeses were tested for resistance to vancomycin in liquid medium. Minimum inhibitory concentration (MIC) values ranged from less than 1 to 4 μg ml −1 . A 399 bp intragenic fragment of the van A gene was not observed after amplification of total DNA of the strains. It seems, therefore, that resistance to vancomycin, which is a common trait for enterococci of nosocomial origin, is not widespread among dairy isolates.