Table 1. Antimicrobial susceptibilities of Enterococci isolates from cheeses in Turkey

Antibiotics1	Number (%) of resistant strains						Total (n=139)
	E. faecalis (n=85)	E. faecium (n=21)	E. gallinarum (n=18)	E. casseliflavis (n=4)	E. durans (n=7)	E. avium (n=4)
TEC	9 (10.6)	0	0	0	0	0	9 (6.5)
VA	3 (3.5)	0	0	0	0	0	3 (2.2)
CN (120 μg)	2 (2.4)	0	1 (5.6)	0	0	0	3 (2.2)
CN (10 μg)	61 (71.8)	7 (33.3)	2 (11.1)	0	0	1 (25.0)	71 (51.1)
K	67 (78.8)	21 (100.0)	17 (94.4)	4 (100.0)	7 (100.0)	1 (25.0)	117 (84.2)
RD	46 (54.1)	14 (66.7)	3 (16.7)	1 (25.0)	1 (14.3)	0	65 (46.8)
TE	40 (47.1)	0	5 (27.8)	1 (25.0)	0	1 (25.0)	47 (33.8)
E	8 (9.4)	7 (33.3)	1 (5.6)	0	0	0	16 (11.5)
MY	84 (98.8)	10 (47.6)	18 (100.0)	4 (100.0)	3 (42.9)	4 (100.0)	123 (88.5)
P	0	0	0	0	0	0	0/0
AMP	0	0	0	0	0	0	0/0
LZD	6 (7.1)	0	2 (11.1)	0	0	0	8 (5.8)
QD	55 (64.7)	1 (4.8)	2 (11.1)	0	0	1 (25.0)	59 (42.4)
C	4 (4.7)	0	0	0	0	1 (25.0)	5 (3.6)
S	7 (8.2)	0	1 (5.6)	0	0	0	8 (5.8)
CIP	0	3 (14.3)	1 (5.6)	0	0	0	4 (2.9)