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Antibiotic Resistance in Lactic Acid Bacteria and Micrococcaceae / Staphylococcaceae Isolates from Artisanal Raw Milk Cheeses, and Potential Implications on Cheese Making
Author(s) -
RodríguezAlonso P.,
FernándezOtero C.,
Centeno J.A.,
Garabal J.I.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01217.x
Subject(s) - leuconostoc , biology , raw milk , antibiotic resistance , lactococcus , microbiology and biotechnology , food science , enterococcus , diacetyl , antibiotics , antimicrobial , bacteria , lactobacillus , lactic acid , enterococcus faecium , lactococcus lactis , fermentation , genetics
Antibiotic susceptibility against 19 antimicrobial agents was evaluated in isolates of the genera Lactococcus (46 isolates), Leuconostoc (22), Lactobacillus (19), Staphylococcus (8), Enterococcus (7), and Microccoccus/Kocuria (5) obtained from the predominant microflora of nonrecent and recent types of artisanal raw cow's milk cheeses. Beta‐lactams showed broad activity against all genera, although leuconostocs and lactobacilli were highly resistant to oxacillin (80% to 95.5%). Resistance to aminoglycosides was frequent for lactococci and enterococci (particularly for streptomycin), whereas lower rates of resistance were detected for lactobacilli and leuconostocs. Technologically interesting traits for the food industry were distributed among isolates that showed different degrees of resistance to common antibiotics. However, isolates showing resistance to less than 2 antibiotics were mainly those with properties of greatest technological interest (acidifying activity, proteolytic/lipolytic activities, or diacetyl production).