Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal

Vânia Ferreira, Joana Silva, Liliana Grenho, Joana Barbosa, Paula Teixeira, Paul Gibbs

Resultado de pesquisarevisão de pares

5 Transferências (Pure)

Resumo

Enteroccci were isolated from four commercial brands of “alheira”, a traditional fermented sausage produced in the north of Portugal. Gram+ and
catalase- organisms isolated in Bile Esculine Azide Agar were tested for growth in 6,5% (w/v) NaCl, at 45ºC and 10ºC and at pH 9.6. Of the 75
presumptive Enterococcus, 45 were further identified as E. faecalis, 21 as E. faecium and 9 as E. gallinarum/casseliflavus. Antimicrobial activity
against Listeria inoccua, Staphylococcus aureus and E. faecalis was observed for 30.7%, 13.3% and 30.7% of the isolates, respectively. 2 of the E.
faecalis isolates were β-haemolytic. All the isolates were sensitive to penicillin. 1.2%, 81.4% and 17.4% were classified as sensitive, intermediate and
resistant to vancomycin, respectively. 2.9%, 27.1% and 72.8% were classified as sensitive, intermediate and resistant to tetracyclin, respectively.
Idioma originalEnglish
Estado da publicaçãoPublicado - 2004
EventoFood Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods - Jaén
Duração: 1 set. 2004 → …

Conferência

ConferênciaFood Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods
País/TerritórioSpain
Período1/09/04 → …

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