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Statements

Subject Item
n2:RIV%2F00027162%3A_____%2F13%3A%230000998%21RIV14-MZE-00027162
rdf:type
n9:Vysledek skos:Concept
dcterms:description
Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, but also in human and veterinary medicine as probiotics. The increasing global problem of antimicrobial resistance may also involve lactic acid bacteria because of the possible risk of resistance genes transfer. We determined the antimicrobial susceptibility of lactobacilli isolated from food. Ninety facultatively heterofermentative lactobacilli isolated from retail dairy and meat products were tested. The resistance to antimicrobials was screened by the disk diffusion method and the minimum inhibitory concentrations were determined by the broth microdilution method. Fifteen strains (17%) were resistant to at least one antimicrobial agent and one strain was multiresistant. Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, but also in human and veterinary medicine as probiotics. The increasing global problem of antimicrobial resistance may also involve lactic acid bacteria because of the possible risk of resistance genes transfer. We determined the antimicrobial susceptibility of lactobacilli isolated from food. Ninety facultatively heterofermentative lactobacilli isolated from retail dairy and meat products were tested. The resistance to antimicrobials was screened by the disk diffusion method and the minimum inhibitory concentrations were determined by the broth microdilution method. Fifteen strains (17%) were resistant to at least one antimicrobial agent and one strain was multiresistant.
dcterms:title
Antimicrobial Resistance of Lactobacilli Isolated from Food Antimicrobial Resistance of Lactobacilli Isolated from Food
skos:prefLabel
Antimicrobial Resistance of Lactobacilli Isolated from Food Antimicrobial Resistance of Lactobacilli Isolated from Food
skos:notation
RIV/00027162:_____/13:#0000998!RIV14-MZE-00027162
n9:predkladatel
n10:ico%3A00027162
n3:aktivita
n15:V n15:Z
n3:aktivity
V, Z(MSM6215712402)
n3:cisloPeriodika
1
n3:dodaniDat
n14:2014
n3:domaciTvurceVysledku
n17:5364779
n3:druhVysledku
n8:J
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
61430
n3:idVysledku
RIV/00027162:_____/13:#0000998
n3:jazykVysledku
n6:eng
n3:klicovaSlova
Lactobacillus spp.; disk diffusion method; broth microdilution method; minimum inhibitory concentration (MIC); susceptibility to antibiotics; dairy products; meat products
n3:klicoveSlovo
n7:meat%20products n7:Lactobacillus%20spp. n7:dairy%20products n7:disk%20diffusion%20method n7:minimum%20inhibitory%20concentration%20%28MIC%29 n7:susceptibility%20to%20antibiotics n7:broth%20microdilution%20method
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[13C90E8B8E33]
n3:nazevZdroje
CZECH JOURNAL OF FOOD SCIENCES
n3:obor
n18:EE
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n14:2013
n3:svazekPeriodika
31
n3:tvurceVysledku
Dušková, M. Karpíšková, Renáta
n3:wos
000315179500005
n3:zamer
n12:MSM6215712402
s:issn
1212-1800
s:numberOfPages
6