CHARACTERIZATION AND ANTIBIOTIC SENSITIVITY OF COAGULASE-NEGATIVE STAPHYLOCOCCI FROM ZLATIBOR PROSCIUTTO

Abstract

Coagulase-negative staphylococci participating in the fermentation process of pork prosciutto affect the creation of taste, smell and color and in that way give the product top quality. The material for this study consisted of 3 samples of prosciutto taken from three households in Zlatibor area. The aim of this research was isolation and preliminary categorization of coagulasenegative staphylococci with special emphasis on the emergence of resistance to commercial antibiotics. Four groups of Staphylococcus were preliminary identified , of which Staphylococcus xylosus (37.5%) dominated, followed by Staphylococcus carnosus which was isolated from prosciutto in a somewhat smaller percentage of 20.83% Staphylococcus equorum 31.25%, and Staphylococcus epidermidis in a lower percentage (8.33%). Two strains showed resistance to antibiotics.