Antibiotic resistance and virulence traits of enterococci isolated from Baylough, an Irish artisanal cheese

被引：8

作者：

Gelsomino, R

Huys, G

D'Haene, K

Vancanneyt, M

Cogan, TM

Franz, CMAP

Swings, J

机构：

[1] State Univ Ghent, Microbiol Lab, B-9000 Ghent, Belgium

[2] State Univ Ghent, BCCM, LMG, B-9000 Ghent, Belgium

[3] TEAGASC, Natl Dairy Prod Res Ctr, Cork, Ireland

[4] Fed Res Ctr Nutr, Inst Biotechnol & Mol Biol, D-76131 Karlsruhe, Germany

来源：

JOURNAL OF FOOD PROTECTION | 2004年 / 67卷 / 09期

关键词：

D O I：

10.4315/0362-028X-67.9.1948

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Eight representative Enterococcus strains from a collection of over 600 previously isolated from an Irish artisanal cheese were subjected to phenotypic and genotypic analysis of antibiotic resistance and virulence properties. Genes encoding resistance to tetracycline (tet(M) and tet(L)) and/or erythromycin (erm(13)) were detected in five strains. In addition, all strains contained two or more of the virulence genes tested (agg, gel, cyl, esp, ace, efaA(fs), and efaA(fm),). Further investigation into the transferability and environmental dissemination of these resistance and virulence traits will allow risk assessment and safety evaluation of artisanal cheeses.

引用

页码：1948 / 1952

页数：5

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