Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses

É. György, É. Laslo, K. A. Unguran
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引用次数: 1

Abstract

Abstract The different varieties of cheese are fermented dairy products with high nutritional value, which have been part of the healthy human diet for centuries. Cheeses are characterized by complex and diverse microbiota carrying beneficial, spoilage, or foodborne pathogen bacteria. Harmful bacteria originate from the production chain. Identification and characterization of microorganisms in cheese are important nutritional, food safety, and technological issues. During this study, Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 bacteria strains, isolated on selective mediums from two artisanal cheeses, were identified by way of 16S rDNA gene sequence analysis. Their antibiotic resistance and NaCl stress tolerance were also determined M. caseolyticus Li-PT1 showed tolerance to 6.5% and 10% NaCl. The increasing NaCl concentration above 15% contributed to the decrease of viability in bacteria. The increasing NaCl concentration to 10% contributed to the decrease of viability in C. braakii EC-PS1 bacteria. The identified bacterial species exhibited different levels of resistance to the tested antibiotics C. braakii EC-PS1 showed resistance to chloramphenicol, ampicillin, and streptomycin, whereas M. caseolyticus Li-PT1 was susceptible only to two antibiotics (erythromycin, tetracycline) out of the eight tested.
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手工奶酪中布拉克柠檬酸杆菌EC-PS1和溶干酪巨球菌Li-PT1对氯化钠耐受性和抗生素耐药性的评价
不同品种的奶酪是具有高营养价值的发酵乳制品,几个世纪以来一直是人类健康饮食的一部分。奶酪的特点是微生物群复杂多样,携带有益的、腐败的或食源性的病原体。有害细菌源于生产链。奶酪中微生物的鉴定和表征是重要的营养、食品安全和技术问题。本研究通过16S rDNA基因序列分析,对从两种手工奶酪中分离得到的布拉奇柠檬酸杆菌EC-PS1和溶干酪巨球菌Li-PT1菌株进行了鉴定。溶caseolyticus Li-PT1对6.5%和10% NaCl均有耐受性。当NaCl浓度高于15%时,细菌活力下降。当NaCl浓度增加到10%时,会导致C. braakii EC-PS1菌活力下降。所鉴定的细菌种类对所测试的抗生素表现出不同程度的耐药,C. braakii e - ps1对氯霉素、氨苄西林和链霉素耐药,而M. caseolyticus Li-PT1只对8种抗生素中的2种敏感(红霉素、四环素)。
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