Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

The antimicrobial susceptibility of coagulase-negative staphylococci isolated from spontaneously fermented sausages was assessed using both traditional and molecular methods. Isolates were tested for sensitivity to vancomycin, ampicillin, erythromycin, tetracycline, gentamycin and oxacillin by the d...

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Main Authors: Ivana Račić, Anja Vujnović, Maja Zdelar-Tuk, Krešimir Matanović, Ivana Filipović, Vesna Dobranić, Željko Cvetnić, Silvio Špičić, Nevijo Zdolec
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb 2013-01-01
Colecção:Food Technology and Biotechnology
Assuntos:
fermented sausages
Staphylococcus epidermidis
resistance genes
Acesso em linha:http://hrcak.srce.hr/file/154041
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