| NECIDOVÁ, Lenka, Bohdana JANŠTOVÁ, Sylva KARPÍŠKOVÁ, Šárka CUPÁKOVÁ, Marta DUŠKOVÁ and Renata KARPÍŠKOVÁ. Importance of Enterococcus spp. for Forming a Biofilm. Czech J. Food Sci. Praha, 2009, vol. 27, No 2, p. S354-S356, 3 pp. ISSN 1212-1800. |
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@article{837153,
author = {Necidová, Lenka and Janštová, Bohdana and Karpíšková, Sylva and Cupáková, Šárka and Dušková, Marta and Karpíšková, Renata},
article_location = {Praha},
article_number = {2},
keywords = {biofilm; Enterococcus faecalis; Enterococcus faecium; dairy products; bacteria},
language = {eng},
issn = {1212-1800},
journal = {Czech J. Food Sci.},
title = {Importance of Enterococcus spp. for Forming a Biofilm},
volume = {27},
year = {2009}
}
TY - JOUR
ID - 837153
AU - Necidová, Lenka - Janštová, Bohdana - Karpíšková, Sylva - Cupáková, Šárka - Dušková, Marta - Karpíšková, Renata
PY - 2009
TI - Importance of Enterococcus spp. for Forming a Biofilm
JF - Czech J. Food Sci.
VL - 27
IS - 2
SP - S354-S356
EP - S354-S356
SN - 12121800
KW - biofilm
KW - Enterococcus faecalis
KW - Enterococcus faecium
KW - dairy products
KW - bacteria
N2 - The aim of this study was to monitor the capability of Enterococcus faecalis and Enterococcus faecium to form biofilms. Enterococci isolates originated from individual milk, bulk milk samples and environmental swabs obtained at farm level, dairy plant level including semi and final dairy products. Biofilm formation potential was determined by growing the tested strains in glass tubes containing BHI medium. The capability of forming biofilms was detected in 28% of Enterococcus spp. Strains. Higher number of biofilm forming strains of the Enterococcus faecium (33%) than Enterococcus faecalis (28%) has been registered. Isolates obtained at farm level were forming biofilms more often than isolates from plant level and in final products (cheese and curd cheese).
ER -
NECIDOVÁ, Lenka, Bohdana JANŠTOVÁ, Sylva KARPÍŠKOVÁ, Šárka CUPÁKOVÁ, Marta DUŠKOVÁ and Renata KARPÍŠKOVÁ. Importance of Enterococcus spp. for Forming a Biofilm. \textit{Czech J. Food Sci.}. Praha, 2009, vol.~27, No~2, p.~S354-S356, 3 pp. ISSN~1212-1800.
|
