Antibacterial susceptibility of lactobacilli isolated from pork meat of conventional breeding
2011
Bobček, B., Slovak Agricultural University, Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources | Gajdošová, Ľ., Slovak Agricultural University, Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources | Kačániová, M., Slovak Agricultural University, Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences | Lejková, J., Slovak Agricultural University, Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources | Hleba, J., Slovak Agricultural University, Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources | Kmeť, V., Slovak Academy of Sciences, Kosice (Slovak Republic). Institute of Animal Physiology
The aim of this study was monitoring of antibiotic resistance of Enterobacteriaceae genera isolated from Musculus longissimus at thoracis and Musculus semimembranosus of pork. The pigs was feeding in two groups (control and experimental wit selenium application). For the antibiotic susceptibility testing disk diffusion method was used. Lactobacillus species were tested against two antibiotics: ampiciline, tetracycline. For the detection and identification of lactobacilli we used MRS and Rogose agar. For identification of lactobacilli MALDI-TOF-MS were used. The higher resistance of isolated bacteria were found on ampicillin (29%) and on tetracycline (46%) in experimental group. The lower resistance of isolated bacteria were found on ampicillin (25%) and on tetracycline (35%) in control group. The most resistance bacteria of Lactobacillus genus was Lactobacillus plantarum in control and experimental group, too. From MLT and MSM pork meat Lactobacillus species Lactobacillus reuteri, L. crispatus, L.paracasei, L. farcimins and L curvatus and from non-lactobacilli Lactococcus lastis, Pediococcus pentosaceus were isolated (Table 2). The higher isolated species from lactobacilli genera was Lactobacillus paracasei in control group with 35.63 % and Lactobacillus reuteri in experimental group with 25.83%.
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