Antimicrobial susceptibility of lactic acid bacteria isolated from a cheese environment

Canadian Journal of Microbiology

Volumn 51, Issue 1, 2005, Pages 51-58

  Flórez, Ana Bélen ^a   Delgado, Susana ^a   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Antibiotic resistance; Antimicrobials; Lactic acid bacteria; Lactobacillus; Lactococcus; Leuconostoc

Indexed keywords

ANTIBIOTICS; BIODIVERSITY; CARBOXYLIC ACIDS; DAIRY PRODUCTS; ENZYME INHIBITION; MICROBIOLOGY;

AGAR DILUTION; BACTERIA STRAINS; LACTIC ACID; MICROBROTH;

BACTERIA;

AMOXICILLIN; AMOXICILLIN PLUS CLAVULANIC ACID; BETA LACTAMASE INHIBITOR; CEFOXITIN; CHLORAMPHENICOL; CLINDAMYCIN; ERYTHROMYCIN; IMIPENEM; METRONIDAZOLE; MOXIFLOXACIN; PENICILLIN DERIVATIVE; PENICILLIN G; PIPERACILLIN; TETRACYCLINE; VANCOMYCIN;

ANTIMICROBIAL ACTIVITY; BACTERIUM; FOOD PROCESSING;

ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIUM ISOLATION; CHEESE; CHEESEMAKING; CONTROLLED STUDY; ENTEROCOCCUS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PRIORITY JOURNAL; SPECIES DIFFERENCE; STRAIN DIFFERENCE;

ANTI-BACTERIAL AGENTS; CHEESE; DRUG RESISTANCE, BACTERIAL; LACTIC ACID; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; STREPTOCOCCACEAE;

ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCI; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC;

EID: 19044379549     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/w04-114     Document Type: Article

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