Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2676
Título: Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
Autor: Barbosa, J.
Ferreira, V.
Teixeira, P.
Palavras-chave: Alheira
Salpicão de Vinhais
Chouriça de Vinhais
Fermented meat products
Enterococci
Antibiotic susceptibility
Data: 2009
Editora: Elsevier
Citação: "Food Microbiology". ISSN 0740-0020. 26 (2009) 527–532
Resumo: Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpica˜o de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as Enterococcus casseliflavus and 61 as Enteroccocus spp. In order to encompass several of the known chemical and functional classes of antibiotics, resistance to ampicillin, penicillin G, ciprofloxacin, chloramphenicol, erythromycin, nitrofurantoin, rifampicin, tetracycline and vancomycin was evaluated. All the isolates were sensitive to antibiotics of clinical importance, such as penicillins and vancomycin. Some differences in Minimal Inhibitory Concentrations (MICs) of antibiotics, could be associated with the enterococcal species.
URI: http://hdl.handle.net/10400.14/2676
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-4VWB179-1&_user=2460358&_coverDate=08%2F31%2F2009&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1488508630&_rerunOrigin=google&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=368bbc2e34e51d0f565977b2c7ed288b&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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