Presence of S. aureus and Enterococcus spp. in goat´s cheese and their antibiotic resistance
DOI:
https://doi.org/10.5219/144Keywords:
Staphylococcus spp., Enterococcus spp., antibiotic resistance, goat´s cheeseAbstract
The aim of this study was to isolate strains of Staphylococcus spp. and Enterococcus spp. from artisanal goat`s cheese during 30 days of ripening, and to determine their antibiotic resistance. Of the total received isolates, 53 (72.60 %) isolates were confirmed as Staphylococcus spp., from which was only 5.66% (n = 3) detected as S. aureus; and 91 (82.72 %) isolates were confirmed as Enterococcus spp. by multiplex PCR. Antibiotic resistance was tested by disc diffusion method. The 69.81% (n = 37) of staphylococci and 56.04% (n = 51) Enterococcus spp. as resistant were detected to one and more antibiotic drugs. Staphylococci were resistant to penicillin 69.81%, ampicillin 49.06%, oxacillin 39.62%, erythromycin 20.75%, and gentamycin 16.68 %. The highest resistance of enterococci was to cephalothin 42.86% and clindamycin 23.08%.
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