Antibiotic susceptibility patterns of biofilm producing gram negative bacilli isolated from Kilis local cheese

DOI: 10.7904/2068–4738–XI(21)–58

 

Hatice Aysun MERCIMEK TAKCI*1, Pemra BAKIRHAN2, Eda OZDEMIR1, Aysenur YALCIN1

 1Faculty of Arts and Sciences, Department of Molecular Biology and Genetics, Kilis 7 Aralık University, 79000, Kilis, TURKEY

2Institute of Science and Technology, Kilis 7 Aralık University, 79000, Kilis, TURKEY

*Corresponding author: Kilis 7 Aralık University, Faculty of Arts and Sciences, Department of Molecular Biology and Genetics, Kilis, 79000, Turkey. Tel.: +90 348 822 23 50/1450; Fax: +90 348 822 23 51, email: aysunmercimek@kilis.edu.tr, mersimek@hotmail.com

Abstract. In present study, it was investigated to determine the presence of Gram–negative enteric bacilli from dairy products including raw milk and cheese traditionally manufactured in Kilis. The antibiotic susceptibility profiles and ability of biofilm forming of strains isolated from Kilis local cheese were also researched. Totally, 30 Gram negative enteric bacilli that are members of the family Enterobacteriaceae was isolated from Kilis cheese sample. Out of 30 isolates, 11 strains (37 %) were revealed to be biofilm producer by Congo red agar analysis. 100 % of these isolates showed sensitivity to aztreonam, cefazolin, cefepime, ceftazidime, cefuroxime axetil, chloramphenicol, gentamicin, meropenem streptomycin and tetracycline. On the other side, 11 strains were resistance to clindamycin, erythromycin and penicillin. MAR indexs of these enteric isolates were found as 0.23. Our results clearly indicate that antibiotic resistance of biofilm–forming Enterobacteriaceae spp. in Kilis cheese may adversely affected the safety and quality of local foods and human health.

Keywords: Antibiotic resistance, Biofilm, Enteric bacteria, Food quality.

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