<abstract xmlns="http://www.w3.org/1999/xhtml">Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 105 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identified as <italic>Staphylococcus intermedius</italic> (11 isolates) and <italic>Staphylococcus aureus</italic> (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profile in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profile in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, <italic>tet</italic>(M) and <italic>tet</italic>(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed <italic>tet</italic>(M) gene presence, while 2 lactobacilli isolates revealed the presence of <italic>tet</italic>(K) gene.</abstract>

Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 105 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identified as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profile in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profile in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevaroslobođenja 18, 11 000 Belgrade, Serbia

Veterinary Institute of Republic of Srpska “Dr Vaso Butozan”, Branka Radičevića 18, 78000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina

Acta Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

PROCENA BEZBEDNOSTI SJENIČKOG SIRA U ODNOSU NA KOAGULAZA POZITIVNE STAFILOKOKE I ANTIBIOTSKU REZISTENCIJU BAKTERIJA MLEČNE KISELINE I STAFILOKOKA

Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau.The...

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Data publikacji: 22 gru 2015

Zakres stron: 518 - 537

Otrzymano: 19 maj 2015

Przyjęty: 26 paź 2015

DOI: https://doi.org/10.1515/acve-2015-0044

Słowa kluczowe
Sjenica cheese, safety evaluation, coagulase-positive staphylococci, lactic acid bacteria, antibiotic resistance

© 2015 Bulajić Snežana et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Data publikacji: 22 gru 2015

Zakres stron: 518 - 537

Otrzymano: 19 maj 2015

Przyjęty: 26 paź 2015

DOI: https://doi.org/10.1515/acve-2015-0044

Słowa kluczoweSjenica cheese, safety evaluation, coagulase-positive staphylococci, lactic acid bacteria, antibiotic resistance

© 2015 Bulajić Snežana et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
Sjenica cheese, safety evaluation, coagulase-positive staphylococci, lactic acid bacteria, antibiotic resistance