Study on Streptomycin Level in Raw Milk
| Autor: | Mirela Jimborean, Claudiu Dan Salagean, Dorin Tibulca |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
biology
medicine.drug_class Geography Planning and Development Aminoglycoside Antibiotics biochemical phenomena metabolism and nutrition Management Monitoring Policy and Law Raw milk biology.organism_classification medicine.disease Mastitis Microbiology Enteritis Antibiotic resistance Streptomycin medicine Streptomyces griseus medicine.drug |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 68 |
| ISSN: | 1843-5386 1843-5246 |
| Popis: | Streptomycin consists of three components, which are linked together by glycoside bonds, and it belongs to the group of the aminoglycoside antibiotics. Streptomycin is naturally produced by actinobacterium Streptomyces griseus. Therapeutically it is used in the case of streptococcal and enterococcal enteritis. Because of its side effects it is rarely used in human treatment, but has an application in the veterinary area. After the treatment of mastitis in breeding animals, increased values of streptomycin were also recorded in liver, kidney, muscle and milk. Presence of Streptomycins in milk has hygienic and industrial implications. Concerning the industrial aspect the Streptomycin residues are inhibitors for proliferation of the lactic microflora. In terms of hygiene, streptomycin can induce the antibiotic resistance phenomenon |
| Databáze: | OpenAIRE |
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