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This study firstly analyzed the antibiotic resistance, biochemical typing, and pulsed-field gel electrophoresis typing of 45 Bifidobacterium strains commonly used in health foods. Most strains were resistant to antibiotics but their antibiotic resistance rates were not high: Fos (56.52%), TET (43.48%), CRO (21.74%), AMC (15.22%), GEN (13.04%), RIF (10.87%), CHL (8.7%), CTX (6.52%), VAN (4.35%), and...
The aim of this study was to analyze the antibiotic resistance and pulsed-field gel electrophoresis (PFGE) genotypes of Lactobacillus strains present in fermented dairy products available on the Chinese market and to analyze the correlation between these. A total of 33 Lactobacillus strains identified in fermented dairy products were tested for resistance to 16 antibiotics using the broth microdilution...
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