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标题：Determination of Antibiotic Resistance and Aroma Production Properties of Some Lactic Acid Bacteria
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作者：Duygu Alp ; Zübeyde Öner
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2014
卷号：39
期号：6
出版社：Association of Food Technology, Turkey
摘要：In this study, the antibiotic resistance of 123 lactic acid bacteria (which were isolated from Beyaz and Kashar cheeses made from raw milk and identified in the previous studies), was determined. The organic acid production of the 17 isolates, selected according to the antibiotic resistance, and the production of aroma in 8 of them were determined. For this purpose firstly, 13 different antibiotics (vancomycin, chloramphenicol, rifampicin, penicillin, tetracycline, erythromycin, novobiocin, oleandomycin, oxytetracycline, nitrofurantoin, ampicilline, gentamicin, ciprofloxacin) paper discs were used and Kirby-Bauer disk diffusion susceptibility test was applied. The antibiotic sensitivity was evaluated with Multiple Antibiotic Resistance Index. The organic acid production capabilities of the isolates were determined by High Performance Liquid Chromatography (HPLC). Although the isolates generally produce lactic acid, their malic, pyruvic and acetic acid production was also determined. The aroma production capabilities of the selected isolates were determined by GC-MS. The isolates have been found to produce mainly 1-butanol-3-methyl, 3-methylbutanal, acetic acid, ethanol, isopropyl alcohol, n-butanol.
关键词：Lactic acid bacteria; antibiotic; aroma; resistance; organic acid