Antibiotic and Bacteriocin Sensitivity of Listeria monocytogenes Strains Isolated from Different Foods英文文献资料.docVIP

Food and Nutrition Sciences, 2012, 3, 363-368 363 /10.4236/fns.2012.33052 Published Online March 2012 (http://www.SciRP.org/journal/fns) Antibiotic and Bacteriocin Sensitivity of Listeria monocytogenes Strains Isolated from Different Foods Evrim Gunes Altuntas , Deniz Kocan , Serap Cosansu , Kamuran Ayhan , Vijay K. Juneja , 1 2 3* 1 4 Luis Materon 5 1 Food Engineering Department, Engineering Faculty, Ankara University, Ankara, Turkey; 2 Food Technology Department, Guzelyurt Vocational School, Aksaray University, Guzelyurt, Turkey; Sakarya, Turkey; Microbial Food Safety Research Unit, Wyndmoor, USA; Email: scosansu@.tr * 3 Food Engineering Department, Engineering Faculty, Sakarya University, Agricultural Research Service, United States Department of Agriculture (USDA), Eastern Regional Research Center, Biology Department, University of Texas Pan American, Edinburg, USA. 4 5 Received November 29 , 2011; revised February 1 , 2012; accepted February 8 , 2012 th st th ABSTRACT This study aimed to determine the antibiotic and bacteriocin sensitivity of iListeria monocytogenes/i strains iso- lated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were susceptible 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%, re- spectively. 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, P