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

页码：103 / 109

页数：7