Antibiotic Resistances of Yogurt Starter Cultures Streptococcus thermophilus and Lactobacillus bulgaricus-Reference-Cited by-同舟云学术

Antibiotic Resistances of Yogurt Starter Cultures Streptococcus thermophilus and Lactobacillus bulgaricus

Published:1980-11 Issue:5 Volume:40 Page:862-865
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Sozzi Tommaso¹,Smiley Martin B.¹

Affiliation:

1. Research Department, Nestlé Products Technical Assistance Company Ltd., CH-1814 La Tour de Peilz, Switzerland

Abstract

Twenty-nine strains of Lactobacillus bulgaricus and 15 strains of Streptococcus thermophilus were tested for resistance to 35 antimicrobial agents by using commercially available sensitivity disks. Approximately 35% of the isolates had uncharacteristic resistance patterns.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.40.5.862-865.1980

Reference16 articles.

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3. Transmissible toxin (hemolysin) plasmid in Streptococcus faecalis and its mobilization of a noninfectious drug resistance plasmid;Dunny G. M.;J. Bacteriol.,1975

4. The effect of penicillin and streptomycin on Swiss cheese starters;Hargrove R. E.;J. Dairy Sci.,1950

5. Extraction of the 260 nm absorbing material from group N Streptococci as a method for estimating cell growth;Hogg C. D.;J. Dairy Res.,1970

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