Prevalence, antibiotic resistance and virulence traits of 2 Enterococcus species in dairy products
學生姓名:
江虹蓁
指導教授:
林泓廷
學 期:
112上
摘 要:
Enterococcus is a bacterium present in dairy products and plays an important role in the fermentation of dairy products. Since some isolated strains have become the major cause of global hospital infections, their safety remains in doubt. The purpose of this study is to evaluate the potential risk of Enterococcus in handmade dairy products by investigating prevalence, virulence gene characteristics, and antibiotic resistance. The results showed that 62.91% of handmade dairy products detected Enterococcus, with E. faecalis and E. faecium being the most common species. Virulence genes were found in all isolates, with esp having the highest frequency. The frequency of genotype discovery is higher than the frequency of phenotypic activity. All enterococci are resistant to at least three antibiotics, particularly vancomycin and tetracycline. Most isolates have transposon genes, 75.55% of the isolates produced biofilms. In Poland, 81 strains of Enterococcus were isolated from 311 samples of raw milk and cheese. Among them, the isolation rate of E. faecalis was higher than that of E. faecium. The E. faecalis in raw goat milk has high resistance to lincomycin, tetracycline, and streptogramin but is not resistant to vancomycin. In the study, 19.7% of isolates showed multidrug resistance, and all multidrug-resistant strains of E. faecalis had virulence genes. The most frequently found virulence genes are asa1 and gelE and tet (M) and vgaA are the most frequently found resistance genes among the strains of E. faecalis isolated from raw milk. Research has shown that handmade dairy products in Iran may contain multiple types of Enterococcus and have high resistance to various antibiotics. In raw goat milk, raw sheep milk, and cheese from Poland farms, Enterococcus may be a source of multidrug-resistant strains and the transmission of virulence and resistance genes. Different regions may have different levels of prevalence, virulence factors, and drug resistance for Enterococcus. There are potential risks associated with Enterococcus in dairy products.
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