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Article

Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements.

International journal of food microbiology - 2 Dec 2019

Ouoba L Irène I, Vouidibio Mbozo Alain Brice, Anyogu Amarachukwu, Obioha Promiselynda I, Lingani-Sawadogo Hagrétou, Sutherland Jane P, Jespersen Lene, Ghoddusi Hamid B

Abstract excerpt

Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR, PFGE, 16S rRNA and rpoB gene sequencing and spa typing. Their PFGE profiles were compared with those of 12,000 isolates in the Center for Disease Control (CDC, USA)...

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PMID: 31670141
DOI: 10.1016/j.ijfoodmicro.2019.108356

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