Standardized Method for Determining the Effect of Various Antibiotics on Lactococcal Cultures

Authors: Valladao, Marilin; Sandine, William E.

Source: Journal of Food Protection®, Number 3, March 1994, pp. 184-266 , pp. 235-239(5)

Publisher: International Association for Food Protection

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Antibiotic resistance of 44 lactic starter culture strains currently used by the dairy industry has been examined in Mueller-Hinton medium, supplemented with glucose (5 g/L) and yeast extract (5 g/L), by the agar disk diffusion assay. Results with various classes of antibiotics used to treat cattle mastitis indicated that lactococcal cultures should be diluted 20% and incubated at 30°C for 16 to 18 h in this medium for reliable results. The degree of antibiotic susceptibility was compared to standards established by the National Committee for Clinical Laboratory Standards. The procedure outlined in the present study is recommended as a routine method for testing antibiotic resistance of lactococci. This represents a more logical drug sensitivity approach than the use of noncheese starter bacteria to test for antibiotics in milk.

Document Type: Research Article

Affiliations: Department of Microbiology, Oregon State University, Corvallis Oregon 97331-3804

Publication date: March 1, 1994

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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