Volume 61 (2011) Issue: 2011 No#2-3

Antimicrobial susceptibility of lactic acid bacteria isolated from Sombor cheese.

Author(s): Bulajić Snežana, Mijačević Zora

Keywords:lactic acid bacteria, antibiotic resistance, Sombor cheese

Extensive literature data pointed out that some lactic acid bacteria (LABs), the predominant microbiota in fermented dairy products, may serve as reservoirs of antibiotic resistance genes potentially transferable to human pathogens. Hence, there is a growing interest in the possible role of LAB as vectors of antibiotic resistance determinants. This paper reports the susceptibility patterns of a number of LAB species (belonging to the genera Lactococcus, Lactobacillus, and Enterococcus) isolated from different batches of autochthonous Sombor cheese, traditionally made without the addition of starter cultures, and currently proposed as a candidate for PDO/PGI designation. The experimental work was performed to select strains that do not contain antibiotic resistance genes among those with desirable technological characteristics such as rapid acidification, proteolysis, ability to metabolise citrate and form aromogenic compounds. In addition, the results of these screening procedures could also indicate the types and degrees of antimicrobial resistance already present among the LAB community of Sombor cheese, which according to their geographically restricted areas of production, specific manufacturing process and characteristic aroma and appearance, represent a distinct ecological niche.