abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Szybka metoda identyfikacji antybiotykoopornych bakterii rodzaju Staphylococcus spp. w serach twarogowych
Fast method of identifying methicillin-resistant staphylococci in cottage cheese
Abstract:
The aim of the study was the determination of the degree of contamination cottage cheese with methicillin-resistant microorganisms belonged to staphylococci genera by the quick metods. Microbiological analysis were 27 selections of the cottage cheese. Methicillin-resistant coagulase positive and coagulase negative Staphylococcus spp. were isolated from cheese. Their total number exceeded 3 log10 cfu / g in more than 2% lactic acid cheese. It was the relationship between fat content and the presence of methicillin-resistant staphylococci in these products . Hermetic packaging cottage cheese showed an impact on the number of methicillin-resistant, coagulase and coagulase positive staphylococci.
Streszczenie:
Celem pracy było wyznaczenie stopnia zanieczyszczenia twarogów mikroorganizmami metycylino-opornymi za pomocą szybkiej metody oznaczania. Analizie mikrobiologicznej poddano 27 asorty-mentów kwasowych serów twarogowych. Z badanych twarogów izolowano metycylinooporne koagu-lazododatnie i koagulazoujemne bakterie rodzaju Staphylococcus spp. Ich łączna liczba przekraczała 3 log10 jtk/g w ponad 2% badanych twarogów. Stwierdzono zależność między zawartością tłuszczu a obecnością metycylinoopornych gronkowców w tych produktach. Rodzaj i hermetyka opakowań twarogów wykazywały wpływ na liczbę metycylinoopornych, koagulazoujemnych i koagulazododatnich bakterii rodzaju Staphylococcus spp.
Słowa kluczowe:
gronkowce
metycylinooporność
Issue:
Pages:
51
58
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