Identification of <i>Enterococcus</i> isolated from raw milk and cottage cheese "home" production and study of their sensitivity to antibiotics
The investigation of the unpasteurized milk and lactic cheese as for the species of the Enterococcus bacteria genus has been made as well as the determination of their sensitivity to anti-infective drugs. It has been established that mainly three types of enterococci have escaped of the unpasteurized milk and lactic cheese: E. faecalis, E. faecium and E. durans. Thus the main part of enterococci of the unpasteurized milk and lactic cheese has composed a kind of E. faecalis 53.4 ± 4.22 and 73.4 ± 6.71% respectively. The quantity of E. faecium escaped of the unpasteurized milk has been 34.7 ± 2.15%, that is 2.86 times more in accordance with their content in the lactic cheese, and the genus E. durans ranged from 5.3 ± 0.47 to 9.3 ± 0.74%. The sensitivity to anti-infective drugs in E. faecalis escaped of the lactic cheese has been significantly lower compared to E. faecalis strains escaped of the unpasteurized milk. Yes, such anti-infective drugs that have been almost 100% active to E. faecalis escaped of milk as vancomycin, furamag, amoxicillin have shown lower efficiency to E. faecalis of the lactic cheese, the sensitivity ranged from 97,2 to 82,6%. The sensitivity of E. faecalis of the lactic cheese to other anti-infective drugs that have been taken into the experiment has been 1,3 - 37,0 times (p ≤ 0,05) lower compared to E. faecalis of the unpasteurized milk.