scholarly journals Identification and characterization of tetracycline resistance in Lactococcus lactis isolated from Polish raw milk and fermented artisanal products

2015 ◽  
Vol 211 ◽  
pp. 134-141 ◽  
Author(s):  
Joanna Zycka-Krzesinska ◽  
Joanna Boguslawska ◽  
Tamara Aleksandrzak-Piekarczyk ◽  
Jakub Jopek ◽  
Jacek K. Bardowski
2017 ◽  
Vol 244 (4) ◽  
pp. 603-609 ◽  
Author(s):  
Luz P. Gómez de Cadiñanos ◽  
Carmen Peláez ◽  
M. Carmen Martínez-Cuesta ◽  
Tomás García-Cayuela ◽  
Teresa Requena

2009 ◽  
Vol 75 (19) ◽  
pp. 6352-6360 ◽  
Author(s):  
Joanna Boguslawska ◽  
Joanna Zycka-Krzesinska ◽  
Andrea Wilcks ◽  
Jacek Bardowski

ABSTRACT Tetracycline-resistant Lactococcus lactis strains originally isolated from Polish raw milk were analyzed for the ability to transfer their antibiotic resistance genes in vitro, using filter mating experiments, and in vivo, using germfree rats. Four of six analyzed L. lactis isolates were able to transfer tetracycline resistance determinants in vitro to L. lactis Bu2-60, at frequencies ranging from 10−5 to 10−7 transconjugants per recipient. Three of these four strains could also transfer resistance in vitro to Enterococcus faecalis JH2-2, whereas no transfer to Bacillus subtilis YBE01, Pseudomonas putida KT2442, Agrobacterium tumefaciens UBAPF2, or Escherichia coli JE2571 was observed. Rats were initially inoculated with the recipient E. faecalis strain JH2-2, and after a week, the L. lactis IBB477 and IBB487 donor strains were introduced. The first transconjugants were detected in fecal samples 3 days after introduction of the donors. A subtherapeutic concentration of tetracycline did not have any significant effect on the number of transconjugants, but transconjugants were observed earlier in animals dosed with this antibiotic. Molecular analysis of in vivo transconjugants containing the tet(M) gene showed that this gene was identical to tet(M) localized on the conjugative transposon Tn916. Primer-specific PCR confirmed that the Tn916 transposon was complete in all analyzed transconjugants and donors. This is the first study showing in vivo transfer of a Tn916-like antibiotic resistance transposon from L. lactis to E. faecalis. These data suggest that in certain cases food lactococci might be involved in the spread of antibiotic resistance genes to other lactic acid bacteria.


2016 ◽  
Vol 222 ◽  
pp. 65-71 ◽  
Author(s):  
Solimar Gonçalves Machado ◽  
Marc Heyndrickx ◽  
Jan De Block ◽  
Bart Devreese ◽  
Isabel Vandenberghe ◽  
...  

2001 ◽  
Vol 64 (4) ◽  
pp. 559-563 ◽  
Author(s):  
ROXANA MEDINA ◽  
MARTA KATZ ◽  
SILVIA GONZALEZ ◽  
GUILLERMO OLIVER

Indigenous lactic acid bacteria in ewe's milk and artisanal cheese were studied in four samples of fresh raw milk and four 1-month-old cheeses from the provinces of northwest Argentina. Mean growth counts on M17, MRS, and MSE agar media did not show significant differences (P < 0.05) in raw milk and cheeses. Isolates of lactic acid bacteria from milk were identified as Enterococcus (48%), lactococci (14%), leuconostocs (8%), and lactobacilli (30%). All lactococci were identified as Lactococcus lactis (subsp. lactis and subsp. cremoris). Lactobacilli were identified as Lactobacillus plantarum (92%) and Lactobacillus acidophilus (8%). Enterococci (59%) and lactobacilli (41%) were isolated from cheeses. L. plantarum (93%), L. acidophilus (5%), and Lactobacillus casei (2%) were most frequently isolated. L. lactis subsp. lactis biovar diacetylactis strains were considered as fast acid producers. L. lactis subsp. cremoris strains were slow acid producers. L. plantarum and L. casei strains identified from the cheeses showed slow acid production. The majority of the lactobacilli and Lactococcus lactis strains utilized citrate and produced diacetyl and acetoin in milk. Enzyme activities (API-ZYM tests) of lactococci were low, but activities of L. plantarum strains were considerably higher. The predominance of L. plantarum in artisanal cheese is probably important in the ripening of these cheeses due to their physiological and biochemical characteristics.


2017 ◽  
Vol 37 (3) ◽  
pp. 402-409 ◽  
Author(s):  
Sang Hoon Kim ◽  
Ji Yoon Lee ◽  
Marilen P. Balolong ◽  
Jin-Eung Kim ◽  
Hyun-Dong Paik ◽  
...  

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