Characterization and Antibiotic Sensitivity of Coagulase-Negative Staphylococci from Zlatibor Prosciutto

Abstract

Koagulaza negativne stafilokoke u procesu fermentacije svinjske pršute utiču na formiranje ukusa, mirisa, i boje, i na taj način formiraju vrhunski kvalitet. Materijal za ovo ispitivanje činila su 3 uzorka pršute, koji su uzeti iz tri domaćinstva sa područija Zlatibora. Cilj ovog istraživanja je izolacija i preliminarna kategorizacija koagulaza negativnih stafilokoka sa posebnim akcentom na pojavu rezistencije na komercijalne antibiotike. Preliminarno su izdefinisane četiri grupe stafilokoka, od kojih dominira Staphylococcus xylosus (37,5%), zatim Staphylococcus carnosus koji je izolovan u nešto manjem procentu iz pršute od 20,83%, Staphylococcus equorum 31,25%, i Staphylococcus epidermidis u nižem procentu (8,33%). Dva izolata su pokazala rezistenciju na antibiotike.

Coagulase-negative staphylococci participating in the fermentation process of pork prosciutto affect the creation of taste, smell and color and in that way give the product top quality. The material for this study consisted of 3 samples of prosciutto taken from three households in Zlatibor area. The aim of this research was isolation and preliminary categorization of coagulase-negative staphylococci with special emphasis on the emergence of resistance to commercial antibiotics. Four groups of Staphylococcus were preliminary identified , of which Staphylococcus xylosus (37.5%) dominated, followed by Staphylococcus carnosus which was isolated from prosciutto in a somewhat smaller percentage of 20.83% Staphylococcus equorum 31.25%, and Staphylococcus epidermidis in a lower percentage (8.33%). Two strains showed resistance to antibiotics.