Scholarlink

Cheese, a popular dairy product, is produced through the microbial fermentation of milk, resulting in a product with a diverse microbiological profile shaped by various influencing factors. Bacteria in cheese contribute to its physicochemical and sensory profile, but some also might play a critical role in antimicrobial resistance (AMR). Due to antibiotic use in dairy farming, bacterial strains in cheese can harbour antibiotic resistance genes (ARGs) transferable to human pathogens, generating AMR risks. Raw milk cheeses may be particularly notable as reservoirs with potential AMR risks. This chapter outlines a culture-based method to assess the microbiological composition and antibiotic resistance profiles of cheese samples and the use of Sanger sequencing for characterising some bacteria of interest.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Sampling and Analysis of Cheese for Antimicrobial Resistance Characterization and Isolation of Target Bacteria

  • 章节

  • 发表日期：

    2026年

查看全文
  • Livia Balaguer,
  • Natalia Merino,
  • García-Gonzalo Diego,
  • Pagán Rafael,
  • Berdejo Daniel,
  • Espina Laura

摘要

Cheese, a popular dairy product, is produced through the microbial fermentation of milk, resulting in a product with a diverse microbiological profile shaped by various influencing factors. Bacteria in cheese contribute to its physicochemical and sensory profile, but some also might play a critical role in antimicrobial resistance (AMR). Due to antibiotic use in dairy farming, bacterial strains in cheese can harbour antibiotic resistance genes (ARGs) transferable to human pathogens, generating AMR risks. Raw milk cheeses may be particularly notable as reservoirs with potential AMR risks. This chapter outlines a culture-based method to assess the microbiological composition and antibiotic resistance profiles of cheese samples and the use of Sanger sequencing for characterising some bacteria of interest.