{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T05:29:52Z","timestamp":1777613392117,"version":"3.51.4"},"reference-count":46,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2018,5,22]],"date-time":"2018-05-22T00:00:00Z","timestamp":1526947200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31171728"],"award-info":[{"award-number":["31171728"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The aim of this study was to evaluate the antibiotic susceptibility of lactic acid bacteria (LAB) and coagulase\u2010negative staphylococci (CNS) strains isolated from naturally fermented smoked pork produced in Hunan, China. A total of 48 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows:\n                      <jats:italic>Staphylococcus<\/jats:italic>\n                      carnosus (23),\n                      <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                      (12),\n                      <jats:italic>Lactobacillus brevis<\/jats:italic>\n                      (10),\n                      <jats:italic>Lactobacillus sakei<\/jats:italic>\n                      (1),\n                      <jats:italic>Weissella confusa<\/jats:italic>\n                      (1), and\n                      <jats:italic>Weissella cibaria<\/jats:italic>\n                      (1). All strains were typed by RAPD\u2010PCR, and their susceptibility to 15 antibiotics was determined and expressed as the minimum inhibitory concentration (MIC) using agar dilution method. High resistance to penicillin G, streptomycin, gentamycin, vancomycin, chloramphenicol, norfloxacin, ciprofloxacin, kanamycin, and neomycin was found among the isolates. All the strains were sensitive to ampicillin, while the susceptibility to tetracycline, oxytetracycline, erythromycin, lincomycin, and roxithromycin varied. The presence of relevant resistance genes was investigated by PCR and sequencing, with the following genes detected:\n                      <jats:italic>str<\/jats:italic>\n                      (A),\n                      <jats:italic>str<\/jats:italic>\n                      (B),\n                      <jats:italic>tet<\/jats:italic>\n                      (O),\n                      <jats:italic>tet<\/jats:italic>\n                      (M),\n                      <jats:italic>ere<\/jats:italic>\n                      (A), and\n                      <jats:italic>cat<\/jats:italic>\n                      A. Eleven strains, including 3\n                      <jats:italic>S. carnosus<\/jats:italic>\n                      , 6\n                      <jats:italic>L. plantarum<\/jats:italic>\n                      , and 2\n                      <jats:italic>L. brevis<\/jats:italic>\n                      , harbored more than 3 antibiotic resistance genes. Overall, multiple antibiotic resistance patterns were widely observed in LAB and\n                      <jats:italic>S. carnosus<\/jats:italic>\n                      strains isolated from Hunan smoked pork. Risk assessment should be carried out with regard to the safe use of LAB and CNS in food production.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>We evaluated the antibiotic resistance of lactic acid bacteria and coagulase\u2010negative staphylococci strains isolated from Chinese naturally fermented smoked pork. Our results may provide important data on establishing breakpoint standards for LAB and CNS and evaluating the safety risk of these strains for commercial use.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14147","type":"journal-article","created":{"date-parts":[[2018,5,22]],"date-time":"2018-05-22T10:01:48Z","timestamp":1526983308000},"page":"1707-1715","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase\u2010Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1720-9893","authenticated-orcid":false,"given":"Jing","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F Univ.  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