Properties of the enterobacteria isolated from milk products


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Complex sanitary-microbiological study of the samples of milk products (curds, cheese, sour cream, bioice-cream) produced with application of the biotechnological (starter and probiotic) microflora was carried out. The products contained increased level of the entero-bacteria (103-104 cfu/g) presented mainly by coli-bacteria. Considerable quantity of spoiling microorganisms (yeasts and moulds) was also found. Composition of the 17 isolated strains of the Gram-negative non-spore-forming microorganisms Escherichia coli, Klebsiella pneumonia and Kl. oxytoca, Enterobacter cloacae and E. gergoviae, Citrobacter freundii was studied. 100% of strains were sensitive to cephalosporins (cephotaxime, cetriaxone, ciprofloxiacine), nalilixic acid, amicacin, gentamicin and nitrophurantol. 56% of strains demonstrated phenotypical resistance to antibiotics of the tetracycline group - tetracycline, oxytetracycline and doxycycline. The strain E. gergoviae resistant against tetracyclines showed also resistance against ampicylline and chloramphenicol. The analysis ПЦР of the isolated tetracycline stable strains of the coli bacteria detected presence of the gene of resistance against tetracyclines tet(A) that tells about high spreading of this type of resistance among enterobacteria. The data received about frequency of detection of the antibiotics resistant strains of the bacteria of the ssp. Enterobacteriaceae can be used at net bases data about genetic profiles of the epidemiologically important strains of the microorganisms contaminating food products.

参考

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