The prevalence, vancomycin resistance and virulence gene profiles of enterococcus species recovered from different foods of animal origin Otpornost na vankomicin i geni za virulenciju u bakterija roda enterococcus

Creative Commons License

ELMALI M., CAN H. Y.

Veterinarski Arhiv, cilt.88, sa.1, ss.111-124, 2018 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 88 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.24099/vet.arhiv.160905
  • Dergi Adı: Veterinarski Arhiv
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.111-124
  • Anahtar Kelimeler: Antibiotic resistance, Cheese, Enterococcus, Tuf gene, Virulence
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

In this study, Enterococcus faecium was the most commonly found species with a level of 10.1%, followed by Enterococcus durans (19/246, 7.7%), Enterococcus faecalis (13/246, 5.2%), and Enterococcus hirae (9/246, 3.6%). When the virulence gene profile of isolates was evaluated, gelE was the predominant (25/66, 37.8%) virulence factor in isolates followed by asa1 (22/66, 33.3%), esp (12/66, 18.1%), and cylA (4/66, 6.0%). None of the isolates harboured the hyl gene. In this study, all and/or the majority of the Enterococcus isolates tested were found to be resistant to ampicillin, rifampicin, vancomycin, and erythromycin. However, vancomycin resistance genes, such as vanB and vanC1, were not determined in any of the isolates by multiplex PCR. Only three isolates of E. durans recovered from Surk cheese were found to be carrying the vanA gene. The results demonstrate that antimicrobial-resistant and virulent strains of enterococci occur in food of animal origin in Turkey.