Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance

Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are and , which are common agents of nosocomial infections. However, enterococci also have important applications in the dairy industry, a...

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Bibliographic Details
Published in:Life (Basel, Switzerland) Switzerland), 2024-07, Vol.14 (7), p.890
Main Authors: Hanzelová, Zuzana, Dudriková, Eva, Lovayová, Viera, Výrostková, Jana, Regecová, Ivana, Zigo, František, Bartáková, Klára
Format: Article
Language:English
Subjects:
Amoxicillin
Ampicillin
Antibiotics
Antimicrobial agents
Antimicrobial resistance
Bacteria
Cheese
Dairy industry
Dairy products
Drug resistance
enterococcal isolates
Erythromycin
Genes
Information processing
Lactic acid
Lactic acid bacteria
Levofloxacin
MALDI-TOF MS
Microorganisms
Milk
Nosocomial infection
Pasteurization
PCR
Penicillin
Plasmids
processing environment
Public health
Rifampin
silent genes
Vancomycin
Veterinary medicine
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Summary:Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are and , which are common agents of nosocomial infections. However, enterococci also have important applications in the dairy industry, as they are used as non-starter lactic acid bacteria (NSLAB) in a variety of cheeses, especially artisanal cheeses. The aim of this study was to determine the presence of representatives from the genus using PCR and MALDI-TOF MS methods on samples of raw milk, processing environment swabs, and cheese from four different artisanal dairy plants in Slovakia. Among the 136 isolates of enterococci, 9 species of genus ( , , , , , , , , and ) were identified and were tested for their antimicrobial resistance (AMR) to 8 antibiotics (amoxicillin, penicillin, ampicillin, erythromycin, levofloxacin, vancomycin, rifampicin, and tetracycline); most of them were resistant to rifampicin (35.3%), ampicillin (22.8%), and tetracycline (19.9%). A PCR analysis of (4.41%) and (14.71%) revealed that antimicrobial resistance genes were present in not only phenotypic resistant isolates of enterococci but also susceptible isolates. The investigation of antimicrobial resistance in enterococci during the cheesemaking process can be a source of valuable information for public health in the concept of "One Health".
ISSN:2075-1729
2075-1729
DOI:10.3390/life14070890