Safety Evaluation of Sjenica Cheese with Regard to Coagulase-positive Staphylococci and Antibiotic Resistance of Lactic Acid Bacteria and Staphylococci

@inproceedings{Sneana2015SafetyEO,
  title={Safety Evaluation of Sjenica Cheese with Regard to Coagulase-positive Staphylococci and Antibiotic Resistance of Lactic Acid Bacteria and Staphylococci},
  author={BULAJI{\'C} Sne{\vz}ana and MIJA{\vC}EVI{\'C} Zora and LEDINA Tijana and GOLI{\'C} Bojan},
  year={2015}
}
  • BULAJIĆ Snežana, MIJAČEVIĆ Zora, +1 author GOLIĆ Bojan
  • Published 2015
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. 

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