Biodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti.

Details

Serval ID
serval:BIB_82EE024CA1B5
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Biodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti.
Journal
Frontiers in microbiology
Author(s)
Rozos G., Voidarou C., Stavropoulou E., Skoufos I., Tzora A., Alexopoulos A., Bezirtzoglou E.
ISSN
1664-302X (Print)
ISSN-L
1664-302X
Publication state
Published
Issued date
2018
Peer-reviewed
Oui
Volume
9
Pages
517
Language
english
Notes
Publication types: Journal Article
Publication Status: epublish
Abstract
Kopanisti is a Greek artisan cheese produced from raw milk in the island of Mykonos, Greece. The milk is left to rest for 12-24 h and then the rennet is added. After its formation the curd is left to drain for 2-3 days and is ready either for consumption (as tyrovolia fresh cheese), or with the addition of extra salt, the curd is left to ripen through further fermentation and surface development of Penicillium fungi, aprocess leading to the production of the traditional Greek cheese Kopanisti. From 120 samples of kopanisti, 574 javax.xml.bind.JAXBElement@2077a29b strains were isolated, distributed in 17 species (16 of them isolated from tyrovolia as well). Strains from 15 species were found resistant or multiresistant against 15 antimicrobial agents, representing all categories of antibiotics. Analysis revealed that the resistance was moderated during ripening of the curd from tyrovolia to Kopanisti. Resistance against penicillin G, ampicillin/sulbactam, clindamycin, chloramphenicol, streptomycin, trimethoprim, metronidazole, vancomycin, teichoplanin, and quinupristin/dalvopristin was significantly enhanced, while the resistance against ampicillin, erythromycin, oxytetracycline, gentamycin, and fucidic acid was significantly reduced. These changes during ripening suggest that resistance to antimicrobials is a dynamic process subjected to environmental factors. The biodiversity of isolated javax.xml.bind.JAXBElement@1dccd3b5 strains is impressive and explains the exquisite sensorial characteristics of the cheese. However, the extent of the resistance is alarming.

Keywords
Greek, Kopanisti, biodiversity, cheese, lactobacilli, microbial, resistance
Pubmed
Web of science
Open Access
Yes
Create date
14/04/2018 11:08
Last modification date
20/08/2019 15:42
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