Susceptibilidad de bacterias ácido lácticas (BAL) frente a diversos antibióticos

作者: Nancy Mora Peñaflor , Andrés García Guerrero

DOI:

关键词:

摘要: En la industria de los alimentos las bacterias acido lacticas (BAL) se emplean principalmente como cultivos iniciadores para elaboracion productos lacteos tales yogur, leches, mantequillas, quesos madurados, col agria, embutidos (salami y chorizo) bebidas alcoholicas cerveza, sidra entre otros, donde producen cambios especificos en el aroma, sabor, textura, cuerpo, acidez, humedad, digestibilidad aspecto mismos (Hammes Tichaczek, 1994; Leveau Bouix, 2000; Doyle Beuchat, 2007).

参考文章(113)
A. Yamasaki Maza, M.E. Velasco Zebadúa, Bacterias de interés veterinario. Medicina Veterinaria. ,vol. 19, pp. 1- ,(2002)
Scott A. McEwen, William D. Black, Alan H. Meek, Antibiotic residues (bacterial inhibitory substances) in the milk of cows treated under label and extra-label conditions. Canadian Veterinary Journal-revue Veterinaire Canadienne. ,vol. 33, pp. 527- 534 ,(1992)
H. Knothe, V. Schäfer, A. Sammann, P. M. Shah, Influence of fosfomycin on the intestinal and pharyngeal flora of man. Infection. ,vol. 19, pp. 18- 20 ,(1991) , 10.1007/BF01643751
R.A Lanosa, Enfoque diagnóstico del paciente séptico Archivos de medicina interna. ,vol. 19, pp. 27- 34 ,(1997)
M.A. Daeschel, Antimicrobial substances from lactic acid bacteria for use as food preservatives Food Technology. ,vol. 43, pp. 164- 167 ,(1989)
WILLIAM P. CHARTERIS, PHILLIP M. KELLY, LORENZO MORELLI, J. KEVIN COLLINS, Antibiotic susceptibility of potentially probiotic Lactobacillus species. Journal of Food Protection. ,vol. 61, pp. 1636- 1643 ,(1998) , 10.4315/0362-028X-61.12.1636
WILLIAM P. CHARTERIS, PHILLIP M. KELLY, LORENZO MORELLI, J. KEVIN COLLINS, Gradient Diffusion Antibiotic Susceptibility Testing of Potentially Probiotic Lactobacilli Journal of Food Protection. ,vol. 64, pp. 2007- 2014 ,(2001) , 10.4315/0362-028X-64.12.2007
Sigurd Orla-Jensen, The lactic acid bacteria ,(1919)
Timothy M. Cogan, Colin Hill, Cheese Starter Cultures Cheese: chemistry, physics and microbiology. Volume 1. General aspects.. pp. 193- 255 ,(1993) , 10.1007/978-1-4615-2650-6_6
V. M. E. Marshall, F. L. Davies, B. A. Law, The physiology and growth of dairy lactic-acid bacteria. Advances in the microbiology and biochemistry of cheese and fermented milk. pp. 67- 98 ,(1984)