Microbial content and antibiotic susceptibility of bacterial isolates from yoghurts

Author： Kyriacou Adamantini Tsimpidi Eirini Kazantzi Evagelia Mitsou Eudokia Kirtzalidou Ekaterini Oikonomou Yannis Gazis George Kotsou Maria

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.59, Iss.6, 2008-09, pp. : 512-525

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Abstract

A total of 83 dairy products form the Greek market were examined for their bacterial populations and results were compared with the label information. The antibiotic susceptibility of the bacterial isolates was also examined. The status labeling of the yoghurts and the dairy desserts was found insufficient. The 89.8% of the cocci was found susceptible against all the 12 antibiotics examined. Lactobacillus spp. strains exhibited some kind of resistance to one or more antibiotics. The isolates of Lactobacillus delbrueckii showed resistance to one to four antibiotics, the isolates of Lactobacillus acidophilus were resistant to one to three antibiotics, while the Lactobacillus paracasei strains were resistant to four or five antibiotics. Finally, multi-resistant strains (six to nine antibiotics) were found only among the Lactobacillus rhamnosus strains.