Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China

Journal of Infection in Developing Countries

Volumn 13, Issue 2, 2019, Pages 137-148

  Yang, Chao ^a   Yu, Tao ^b  

^a Xinxiang Vocational and Technical College   (China)

^b XINXIANG UNIVERSITY   (China)

Author keywords

Antimicrobial resistance; Fermented dairy products; Lactobacillus spp.; Streptococcus thermophilus; Transfer

Indexed keywords

AMPICILLIN; CHLORAMPHENICOL; CIPROFLOXACIN; ERYTHROMYCIN; GENTAMICIN; STREPTOMYCIN; SULFAMETHOXAZOLE; TETRACYCLINE; VANCOMYCIN; YOGHURT; ANTIINFECTIVE AGENT;

ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHINA; FERMENTED DAIRY PRODUCT; FERMENTED PRODUCT; FOOD CHAIN; GENE AMPLIFICATION; GENE EXPRESSION; GENETIC VARIABILITY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RESISTANCE GENE; STREPTOCOCCUS THERMOPHILUS; DRUG EFFECT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; SEQUENCE ANALYSIS;

ANTI-BACTERIAL AGENTS; CHINA; CULTURED MILK PRODUCTS; DRUG RESISTANCE, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD MICROBIOLOGY; LACTOBACILLALES; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; SEQUENCE ANALYSIS, RNA; STREPTOCOCCUS THERMOPHILUS;

EID: 85064887272     PISSN: 20366590     EISSN: 19722680     Source Type: Journal    
DOI: 10.3855/jidc.10765     Document Type: Article

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