Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese.

The aim of this study was to determine lactic acid bacteria from Croatian traditional sausages and raw cow’s cheese and to investigate their susceptibility/resistance to 23 antimicrobials. All isolates of Lactobacillus spp. and Leuconostoc spp. (n = 12) were susceptible to tetracycline, penicillin, bacitracin, chloramphenicol, cefalexin, linkomycin, erythromycin, ampicillin, spiramycin and amoxicillin, but resistant to vancomycin, nalidixic acid...