Antibiotic and Bacteriocin Sensitivity of <i>Listeria monocytogenes</i>Strains Isolated from Different Foods

作     者：Evrim Gunes Altuntas Deniz Kocan Serap Cosansu Kamuran Ayhan Vijay K. Juneja Luis Materon 

作者机构：Agricultural Research Service United States Department of Agriculture (USDA) Eastern Regional Research Center Microbial Food Safety Research Unit Wyndmoor USA Biology Department University of Texas Pan American Edinburg USA. Food Engineering Department Engineering Faculty Ankara University Ankara Turkey Food Engineering Department Engineering Faculty Sakarya University Sakarya Turkey Food Technology Department Guzelyurt Vocational School Aksaray University Guzelyurt Turkey 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2012年第3卷第3期

页      面：363-368页

学科分类：1002[医学-临床医学] 100201[医学-内科学(含：心血管病、血液病、呼吸系病、消化系病、内分泌与代谢病、肾病、风湿病、传染病)] 10[医学] 

主　　题：Listeria Antibiotic Bacteriocin 

摘      要：This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were suscepti-ble to the antibiotics, including penicillin G, vancomycin, tetracycline, chloramphenicol, rifampicin, erythromycin, gentamicin and trime- thoprim. However, the percentages of fosfomycin and streptomycin resistances were 92.9% and 7.1%, respectively. Multiple resistances were not observed among the tested strains. The results of well diffusion assays showed that all strains were inhibited by the cell-free supernatant of a bacteriocin-producing strain, Pediococcus acidilactici 13, with the inhibition zones ranging from 16.00 to 24.50 mm. These results provide useful information on antibiotic resistance of L. monocytogenes strains isolated from foods, and can potentially be used to develop bacteriocin-based interventions to guard against the hazards associated with L. monocytogenes in ready-to-eat meat and poultry products.