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45 2006

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2006

BROŽKOVÁ, I. - VYTŘASOVÁ, J. - MACHOVÁ, I. - POSADOVSKÁ, K. - ČERVENKA, L. - PEJCHALOVÁ, J.
Staphylococcus and Enterococcus strains of water and food origin and their susceptibility to antibiotics
Journal of Food and Nutrition Research, 45, 2006, č. 3, s. 120-126

Iveta Brožková, Department of Biological and Biochemical Science, Faculty of Chemical Technology, University of Pardubice, Štrossova 239, CZ-530 03 Pardubice, Czech Republic. E-mail: iveta.brozkova@upce.cz

Súhrn: Two hundred samples of foodstuffs and water were examined for the presence of Enterococcus sp., of which 105 were identified as positive. Sixty samples of foodstuffs and water were examined for the presence of Staphylococcus sp., of which 48 were identified as positive. The isolated strains were identified and, based on their generic attributes, they were ranked to genus Enterococcus and Staphylococcus. For sorting, a Staphytest 16, API Staph and EN-COCCUS tests were used. The isolates were further subjected to screening of susceptibility to antibiotics, a broth microdilution method was applied.

Kľúčové slová: Enterococcus; Staphylococcus; teicoplanin; vancomycin; susceptibility to antibiotics

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