Technical features and several antibiotics resistance of Enterococcus species which were isolated from fermented meat

In this research; we examined 20 soucuk, 20 sausage, 20 salami and 20 pastirma collected from different sale point in Ankara, as material between February 2009 and December 2009. Enterococcus species were isolated from fermented meat and identified with Becton Dickinson (BD) BBL Crystal Identification Systems and Gram-Positive ID Kit. Identified Enterococcus species were analysed for proteolytic activity at 7°C and 25°C, lipolytic activity at 30°C and antibiotic susceptibilities. The distribution rate of 134 Enterococcus strains isolated from fermented meat were 79 (59%) E. faecium, 35 (26.1%) E. faecalis, 13 (9.7%) E. gallinarum, 5 (3.7%) E. durans, 1 (0.7%) E. avium and 1 (0.7%) E. hirae. 18 (13.4%) of total 134 Enterococcus isolated from fermented meat samples were determined as proteolitycally positive at 70C, 2 (1.5%) of 134 were determined as proteolitycally positive at 250C and 112 (83.5%) of 134 were determined positive at 300C for lipolitic activity. Antibiotic sensitivities of Enterococcus isolates were detected Kirby-Bauer disc diffusion method. The distribution of antibiotic resistances of Enterococcus isolates was 49 (36.5%) streptomycin, 8 (6%) ciprofloxacin, 1 (0.8%) ampicillin, 8 (6%) tetracycline, 98 (73.2%) rifampin, 20 (15%) nitrofurantoin, 1 (0.8%) penicilin, 3 (2.3%) gentamicin, 27 (20.2%) erythromycin, 3 (2.3%) teicoplanin, 2 (1.5%) chloramphenicol. All Enterococcus isolates were sensitive to vancomycin.