Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey

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dc.authoridYipel, Mustafa/0000-0002-6390-9313
dc.contributor.authorKurekci, Cemil
dc.contributor.authorOnen, Sevda Pehlivanlar
dc.contributor.authorYipel, Mustafa
dc.contributor.authorAslantas, Ozkan
dc.contributor.authorGundogdu, Aycan
dc.date.accessioned2024-09-18T20:16:56Z
dc.date.available2024-09-18T20:16:56Z
dc.date.issued2016
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the prevalence of enterococci in cheese samples and to characterize their antimicrobial resistance profiles as well as the associated resistance genes. A total of 139 enterococci were isolated from 99 cheese samples, the isolates were identified as E. faecalis (61.2%), E. faecium (15.1%), E. gallinarum (12.9%), E. durans (5.0%), E. casseliflavis (2.9%) and E. avium (2.9%). The most frequent antimicrobial resistance observed in enterococci isolates was to lincomycin (88.5%), followed by kanamycin (84.2%), gentamycin (low level, 51.1%), rifampin (46.8%) and tetracycline (33.8%). Among the isolates, the frequencies of high level gentamycin and streptomycin resistant enterococci strains were 2.2% and 5.8%, respectively. Apart from the mentioned antibiotics, low levels of resistance to ciprofloxacin, erythromycin and chloramphenicol were found. Moreover no resistance was observed against penicillin and ampicillin. The antimicrobial resistance genes including tetM, tetL, ermB, cat, aph(3')-Illa, ant(6)-Ia and aac(6')-leaph(2 '')-Ia were found in enterococci from Turkish cheese samples. In the current study, we provided data for antibiotic resistance and the occurrence of resistance genes among enterococci. Regulatory and quality control programs for milk and other dairy products from farms to retail outlets has to be established and strengthened to monitor trends in antimicrobial resistance among emerging food borne pathogens in Turkey.en_US
dc.identifier.doi10.5851/kosfa.2016.36.3.352
dc.identifier.endpage358en_US
dc.identifier.issn1225-8563
dc.identifier.issue3en_US
dc.identifier.pmid27433106en_US
dc.identifier.scopus2-s2.0-84978734667en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage352en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2016.36.3.352
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9815
dc.identifier.volume36en_US
dc.identifier.wosWOS:000382513800008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofKorean Journal For Food Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectenterococcien_US
dc.subjectcheeseen_US
dc.subjectantimicrobial resistanceen_US
dc.subjectresistance genesen_US
dc.titleCharacterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkeyen_US
dc.typeArticleen_US

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