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Aantimicrobial susceptibility patterns of LAB isolated from wakalim, a traditional Ethiopian fermented sausage

2010-02-01

Abstract excerpt

Wakalim is a traditional Ethiopian spiced fermented beef sausage. In this study, 168 lactic acid bacteria strains isolated during the fermentation of wakalim were evaluated for their antimicrobial resistance patterns. All of the isolates tested were sensitive to Amp, Pen, Ery, Cep, Aml, and Tet. Among the Lactobacillus isolates, the most frequent resistance was noted for methicillin (96%), followed by resistance t...

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Identifiers and source

Literature Corpus work
421b7979-a645-55d7-9026-45fb96e7c6b1
DOI
10.1111/j.1745-4565.2009.00201.x
Open publication

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Aantimicrobial susceptibility patterns of LAB isolated from wakalim, a traditional Ethiopian fermented sausageDOI 10.1111/j.1745-4565.2009.00201.x
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