Species distribution, molecular characteristics and vancomycin resistance gene profiles of Enterococcus sp isolates from farmhouse cheeses in western Turkey

被引：3
|
作者：
Buyukyoruk, Sadik [1 ]
Ayaz, Naim D. [2 ]
Gencay, Yilmaz E. [2 ]
Beyaz, Devrim [1 ]
Kocak, Pelin [1 ]
机构：
[1] Adnan Menderes Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-09016 Isikli, Aydin, Turkey
[2] Kirikkale Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-71450 Yahsihan, Kirikkale, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2014年 / 67卷 / 01期
关键词：
Enterococcus sp; Cheese; Vancomycin resistance; Virulence factors; LACTIC-ACID BACTERIA; ANTIBIOTIC-RESISTANCE; VIRULENCE DETERMINANTS; MULTIPLEX PCR; IDENTIFICATION; FOOD; FAECIUM; ASSAY; ESP; INFECTIONS;
D O I：
10.1111/1471-0307.12090
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Species distribution, virulence traits and vancomycin resistance gene profiles of Enterococcus isolated from 43 home-made artisan cheese samples collected from open markets, located in Aydin region of Turkey, were investigated. Of the 129 isolates, 95 were identified as Enterococcus sp.; Enterococcus faecium being the most prevalent species (82.1%), followed by Enterococcus faecalis (13.6%) and Enterococcus durans (1.0%). None of the enterococci were harbouring vanA or vanC, while seven isolates (7.3%) were shown to harbour vanB gene by multiplex PCR. gelE (49.4%) being the most prevalent virulence factor was followed by asa1 (27.3%), esp (22.1%), cylA (4.2%) and hyl (3.1%).
引用
收藏
页码：103 / 109
页数：7
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