SavedAdd your journal

Journals / Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) / 2020 / Cilt: 3 - Sayı: 2

Virulence Factors and Antibiotic Resistance of Staphylococcus Species Isolated from Finger Cheese

Parmak Peynirinden İzole Edilen Staphylococcus Türlerinin Virulans Faktörleri ve Antibiyotik Dirençliliği

Büşra GÜLSEREN
Hüseyin TANIŞ
Pages
126–134
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result of the study, 14 strains isolated from the antibiotics used in the study Nitrofurantoin'e 100%; Gentamicin and Streptomycin 92,8%; Amoxillin, Chlaromphenicol, Erythromycin and Tetracycline 85,7%; Novobiocin 71,4%; Cephalothin and Clindomycin 64,2%; Ampicillin was found to be 57,1% sensitive.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to investigate Staphylococcus bacteria in finger cheese of Kahramanmaraş region and to determine the virulence factors and antibiotic resistance of these bacterias. 30 different finger cheese samples were examined of this study.
📊
Key Findings & Data:All 14 strains isolated from these samples were determined to be CNS.
💡
Conclusion & Impact:As a result of the study, 14 strains isolated from the antibiotics used in the study Nitrofurantoin'e 100%; Gentamicin and Streptomycin 92,8%; Amoxillin, Chlaromphenicol, Erythromycin and Tetracycline 85,7%; Novobiocin 71,4%; Cephalothin and Clindomycin 64,2%; Ampicillin was found to be 57,1% sensitive.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The aim of this study was to investigate Staphylococcus bacteria in finger cheese of Kahramanmaraş region and to determine the virulence factors and antibiotic resistance of these bacterias. 30 different finger cheese samples were examined of this study. All 14 strains isolated from these samples were determined to be CNS. As a result of the study, 14 strains isolated from the antibiotics used in the study Nitrofurantoin'e 100%; Gentamicin and Streptomycin 92,8%; Amoxillin, Chlaromphenicol, Erythromycin and Tetracycline 85,7%; Novobiocin 71,4%; Cephalothin and Clindomycin 64,2%; Ampicillin was found to be 57,1% sensitive.

Özet

Bu araştırma Kahramanmaraş yöresine özgü parmak peynirlerinde Staphylococcus bakterisi incelemesi ve bu bakterilerin virülans faktörleri ve antibiyotik dirençlilik özelliklerinin tespiti amacıyla yapılmıştır. Araştırma kapsamında 30 farklı parmak peynir numunesi incelenmiştir. Bu numunelerden izole edilen 14 suşun tamamının KNS olduğu belirlenmiştir. Araştırma sonucu izole edilen 14 suşun araştırmada kullanılan antibiyotiklerden Nitrofurantoin’e %100; Gentamicin ve Streptomycin’e %92,8; Amoxillin, Chlaromphenicol, Erythromycin ve Tetracycline’e %85,7; Novobiocin’e %71,4; Cephalothin ve Clindomycin’e %64,2; Ampicillin’e %57,1 oranında duyarlılık gösterdiği tespit edilmiştir.

🔖

Cite This Article

GÜLSEREN, B., TANIŞ, H. (2020). Virulence Factors and Antibiotic Resistance of Staphylococcus Species Isolated from Finger Cheese. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online), Cilt: 3 - Sayı: 2, 126–134. https://ajindex.com/articles/287503

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Karabıyıklı ŞE. Peynir üretiminde mikroorganizmaların rolü ve önemli mikroorganizma grupları, Journal of New Results in Engineering and Natural Science 2019; 1: 35-45
  2. Madigan M., Martinko J. (eds). Brock biology of microorganisms (11th ed.). Prentice Hall. ISBN 978-0-13-144329-7 2005
  3. Foster T. Staphylococcus, Medical microbiology. 4th edition, Ed. Baron S., University of Texas Medical Branch at Galveston 1996
  4. Topçu AW., Söyletir G., Doğanay M. İnfeksiyon hastalıkları ve mikrobiyolojisi, Nobel Tıp Kitabevleri, İstanbul. 2002
  5. Le Loir Y., Baron F., Guatier M. Staphylococcus aureus and food poisoning, Genetics and Molecular Research 2003; 2: 63- 76
  6. Götz F. Micro Review Staphylococcus and biofilms, Molecular Microbiology 2002; 43(6): 1367–1378 [7] Eker FY., Bostan K. Determination of growth and toxin production potential of Staphylococcus aureus and Clostridium perfringens during döner production process, Turkish Journal of Veterinary and Animal Sciences 2019; 43: 10-22
  7. Adwan G., Abu-Shanab B., Adwan K. Enterotoxigenic Staphylococcus aureus in raw milk in the north of palestine, Turkish Journal of Biology 2005; 29: 229-232
  8. Chambers HF., DeLeo FR. Waves of resistance: Staphylococcus aureus in the antibiotic era, Nature Reviews Microbiology 2009; 7(9): 629-641
  9. Bedini-Madani N., Greenland T., Richard Y. Exoprotein and slime production by coagulasenegative Staphylococci isolated from goats milk, Veterinary Microbiology 1998; 59: 139- 145
  10. Honeyman Allen L., Friedman H., Bendinelli Mauro. Staphylococcus aureus infection and disease, Kluwer Academic Publishers, New York, Boston, Dordrecht, London, Moscow, 2002 Print ISBN: 0-306-46591-4 [12] Nazik S., Cingöz E., Şahin AR., Güler S. Kan kültürlerinden izole edilen Staphylococcus aureus suşlarında metisilin direncinin yıllara göre değişimi, Kocaeli Medical Journal 2018; 7(1): 32-36
  11. Palavecino E. Clinical, Epidemiological, and laboratory aspects of methicillin-resistant Staphylococcus aureus (MRSA) Infections, Methods in Molecular Biology: MRSA Protocols Edited by: Y. Ji, Humana Press Inc. Totowa, NJ. 2007
  12. Sonnenwirth AC., Jaret L. Granwohl’s clinical laboratory methods and diagnosis”, C.V. Mosby Company, 8. Edition, 1980. 1629-1637. [15] http://www.mikrobiyoloji.org/TR/Genel/ BelgeKardes.aspx?F6E10F8892433CFFA79 D6F5E6C1B43FF3DB31F6A1D609AA7 [16] Faller D., Schleifer KH. Modifiedoxidase and benzidine test for separation of staphylococci and micrococci, Journa