Antibiotic Resistance of Lactic Acid Bacteria Isolated from Cambodian Fish Paste Product

Fish paste product is considered an important food in Cambodia. However, the status of antimicrobial susceptibility of microbes in this product are a concern. This study aimed to isolate lactic acid bacteria (LAB) from Cambodian fish paste and to investigate their resistant property of antibiotics. Fifteen LABs were isolated with cell forms of 14 as cocci and 1 as rods. Isolates of the bacteria were identified as Staphylococcus piscifermentans (14 strains) and Lactobacillus plantarum (1 strain). Using the disk diffusion method, the resistance was investigated of the 15 LAB isolate strains to eight clinically crucial antibiotics: penicillin (Pen), ampicillin (Amp), erythromycin (Ery), tetracycline (Tet), vancomycin (Van), streptomycin (Str), sulfamethoxazoletrimethoprim (Sul) and metronidazole (Met). It was found that all 15 LAB isolates were resistant to Met. One isolate strain was resistant to Pen, Amp, Tet, Str and Sul. Furthermore, 7 and 2 isolate strains were resistant to Tet and Van, respectively. All 15 isolate strains were sensitive to Str and Ery. The LAB isolate strains were sensitive to Pen, Amp, Sul (14 strains), Tet (6 strains) and Van (13 strains). These results showed that 14 of the LAB isolate strains were sensitive to 5 antibiotics (Pen, Amp, Ery, Str and Sul) and could be considered as strains for utilization as starter culture for fish fermentation. Additionally, these finding will be conduct to assess the antibiotic resistance incidences of LABs in Cambodian fermented foods.

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Evaluation of bacteriocin-producing lactic acid bacteria strains isolated from “nem chua Thu Duc”

The Journal of Agriculture and Development ◽

10.52997/jad.8.02.2021 ◽

2021 ◽

Vol 20 (02) ◽

pp. 62-68

Author(s):

Phuong T. Nguyen

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Meat Product ◽

Brand Names ◽

Diffusion Method ◽

Fermented Foods ◽

Pediococcus Pentosaceus ◽

Safety Control ◽

Ring Diameter

This study aimed to select some lactic acid bacteria (LAB) strains to produce bacteriocin isolated from two different local brand names of nem chua Thu Duc, a Vietnamese traditional fermented meat product. Eight different LAB strains were isolated from products. However, only Pediococcus pentosaceus isolated from 72-h fermented “Ba Chin” products and Weissella paramesenteroides isolated from 120-h fermented “Diem” products were selectively screened for their bacteriocin production. The antimicrobial activity was detected by the agar diffusion method against Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium ATCC 13076, Staphylococcus aureus ATCC 6538, and Bacillus cereus ATCC 25924 used as target strains. Bacteriocin of Pediococcus pentosaceus strain showed a high antibacterial ability with a sterile ring diameter that produces an average of 12.20 - 16.07 mm. Bacteriocin of Weissella paramesenteroides strain only showed inhibitory activity on the growth of indicator microorganisms with an average inhibitory ring diameter of 9.75 - 15.27 mm. In conclusion, it seems like both bacteriocin-producing P. pentosaceus and W. paramesenteroides give potential applications as a starter culture, bio-preservation and bio-safety control in fermented meat as well as other kinds of fermented foods.

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Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.31010 ◽

2018 ◽

Vol 15 (1) ◽

pp. 1

Author(s):

Fathyah Hanum Pamungkaningtyas ◽

Mariyatun Mariyatun ◽

Rafli Zulfa Kamil ◽

Ryan Haryo Setyawan ◽

Pratama Nur Hasan ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sensory Evaluation ◽

Starter Culture ◽

Dairy Industry ◽

Sensory Properties ◽

Fermented Foods ◽

Probiotic Strains ◽

Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.

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Incidence of Antibiotic Resistance of Lactic Acid Bacteria (LAB) Isolated from Various Sudanese Fermented Foods

Journal of Food & Nutritional Disorders ◽

10.4172/2324-9323.1000161 ◽

2014 ◽

Vol 03 (06) ◽

Author(s):

Rania M Saeed Yasmeen Y

Keyword(s):

Antibiotic Resistance ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Foods

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Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

Journal of Dairy Research ◽

10.1017/s0022029912000040 ◽

2012 ◽

Vol 79 (2) ◽

pp. 201-208 ◽

Cited By ~ 17

Author(s):

Micaela Pescuma ◽

Elvira M. Hébert ◽

Elena Bru ◽

Graciela Font de Valdez ◽

Fernanda Mozzi

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Degradation ◽

Proteolytic Activity ◽

Starter Culture ◽

Whey Proteins ◽

Principal Component ◽

Fermented Foods ◽

Small Peptides

The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37°C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-PAGE. A principal component analysis (PCA) was applied to evaluate the behaviour of strains. Forty-six percent of the strains grew between 1 and 2 Δlog CFU/ml while 19% grew less than 0·9 Δlog CFU/ml in both reconstituted whey solutions. Regarding the proteolytic activity, most of the lactobacilli released amino acids and small peptides during the first 6 h incubation while streptococci consumed the amino acids initially present in whey to sustain growth. Whey proteins were degraded by the studied strains although to different extents. Special attention was paid to the main allergenic whey protein, β-lactoglobulin, which was degraded the most byLactobacillus acidophilusCRL 636 andLb. delbrueckiisubsp.bulgaricusCRL 656. The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey.

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Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210404 ◽

2020 ◽

Vol 21 (4) ◽

Author(s):

Usman Pato ◽

YUSMARINI YUSUF ◽

SHANTI FITRIANI ◽

NIA NAIDYA JONNADI ◽

MIMI SRI WAHYUNI ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Inhibition Zone ◽

Diffusion Method ◽

Antimicrobial Compounds ◽

Disk Diffusion Method ◽

Food Borne ◽

Paper Disk ◽

Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm. The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

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Investigation of Some Antibiotic Resistance Genes of Indigenous Lactobacilli Isolated From Traditional Yogurt In Zanjan Province of Iran

10.21203/rs.3.rs-612605/v1 ◽

2021 ◽

Author(s):

Bahare Moghimi ◽

Maryam Ghobadi Dana ◽

Reza Shapouri

Keyword(s):

Antibiotic Resistance ◽

Resistance Genes ◽

Food Chain ◽

Starter Culture ◽

Antibiotic Resistance Genes ◽

Molecular Methods ◽

Diffusion Method ◽

Resistant Bacteria ◽

Fermented Foods ◽

Antibiotic Resistant

Abstract Purpose: Given the increasing use of antibiotics on humans and livestock for treatment or as a growth stimulant, antibiotic resistance has become a general concern. The food chain and specially fermented foods could be a source of antibiotic-resistant bacteria and resistance genes. Lactic Acid Bacteria (LAB) and Lactobacilli are considered safe to use as starter culture or probiotic strains. Recently, however, antibiotic-resistant genes isolated from LABs showed the necessity of setting international regulations to reduce the risk of antibiotic resistance genes transmission via the food chain. The current study aimed to investigate the antibiotic resistance of Lactobacilli isolated from traditional yogurt samples from Zanjan province in Iran.Methods: Lactobacilli characterization and identification were carried out through biochemical and molecular methods. The disk diffusion method was applied to determine phenotype resistance using 13 antibiotic disks resistance genes presence were investigated in the isolates to determine transferability risk, respectively.Results: Based on biochemical and molecular methods, 24 isolates have been identified as Lactobacilli with multiple antibiotic-resistant phenotypes. Vancomycin resistance was a typical phenotype and genotype among isolates. On investigated Lactobacilli chromosome, Tetracycline resistance genes Chloramphenicol (cat), beta-lactam, aminoglycosides (aph (3’)-III), and aadA resistance genes have been detected. While the examined resistance genes have not been detected on the plasmids, they were all on the bacterial chromosome.Conclusion: The results showed that the investigated isolates did not carry the resistance genes on their plasmids. It, therefore, would be a good point since they probably do not transfer resistance genes to other bacteria, and they would be proper candidates to do more investigation for introducing new safe starter culture or probiotic strain to food industries.

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Identification and Antimicrobial Susceptibility of Lactic Acid Bacteria from Retail Fermented Foods

Journal of Food Protection ◽

10.4315/0362-028x-70.11.2606 ◽

2007 ◽

Vol 70 (11) ◽

pp. 2606-2612 ◽

Cited By ~ 12

Author(s):

BEILEI GE ◽

PING JIANG ◽

FEIFEI HAN ◽

NASREEN K. SALEH ◽

NIVEDITA DHIMAN ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antimicrobial Susceptibility ◽

Food Products ◽

The United States ◽

Fermented Food ◽

23S Rrna ◽

Fermented Foods ◽

Intrinsic Resistance ◽

Safety Criterion

One important safety criterion of using lactic acid bacteria (LAB) in food applications is to ensure that they do not carry transferable antimicrobial resistance (AR) determinants. In this study, 63 LAB belonging to six genera, Streptococcus, Lactobacillus, Lactococcus, Enterococcus, Leuconostoc, and Pediococcus, were recovered from 28 retail fermented food products in Maryland, identified to species with 16S–23S rRNA spacer PCRs, and characterized for antimicrobial susceptibility against eight antimicrobials. Besides intrinsic resistance to ciprofloxacin or vancomycin in some lactobacilli, tetracycline resistance was observed in two Streptococcus thermophilus isolates from one cheese and one sour cream sample and was associated with the presence of a nonconjugative tet(S) gene. The results indicated a low level of AR among naturally occurring and starter LAB cultures in fermented dairy and meat products in the United States; therefore, the probability for foodborne LAB to serve as reservoirs of AR is low. Further studies involving a larger sample size are needed to assess the potential risk of AR gene transfer from LAB in fermented food products.

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Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent E. coli Isolated from a Fermented Sorghum-Millet Beverage

International Journal of Microbiology ◽

10.1155/2019/2013539 ◽

2019 ◽

Vol 2019 ◽

pp. 1-10

Author(s):

Stellah Byakika ◽

Ivan Muzira Mukisa ◽

Robert Mugabi ◽

Charles Muyanja

Keyword(s):

Antimicrobial Activity ◽

Antibiotic Resistance ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Brain Heart Infusion ◽

Antimicrobial Effect ◽

Effective Control ◽

Fermented Foods ◽

E Coli ◽

Acid Stable

Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined. The presumptive E. coli was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG)5 rep-PCR fingerprinting and identified using 16S rRNA sequencing. E. coli was screened for Shiga toxins (Stx 1 and Stx 2) and Intimin (eae) virulence genes as well as antibiotic resistance. The spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as E. coli, Shigella, and Lysinibacillus. The Stx 2 gene and antibiotic resistance were detected in some E. coli isolates. The LAB were antagonistic against the E. coli. Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. Obushera lactic acid bacteria could be used to improve the safety of fermented foods.

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Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

BioMed Research International ◽

10.1155/2017/6582038 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 3

Author(s):

Christine N’tcha ◽

Haziz Sina ◽

Adéchola Pierre Polycarpe Kayodé ◽

Joachim D. Gbenou ◽

Lamine Baba-Moussa

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Inhibitory Effect ◽

Hplc Method ◽

Diffusion Method ◽

Food Ingredient ◽

Disk Diffusion Method ◽

Chemical Screening ◽

High Antibacterial Activity

The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and − strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The “kpètè-kpètè” displays a high antibacterial activity against the tested strains. The most sensitive strain wasS. epidermidis(12.5 mm) whereas the resistance strain wasProteus mirabilis(8 mm). All the tested ferment has not any inhibitory effect onEnterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters’ chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the “kpètè-kpètè” could be used to develop a food ingredient with probiotic property.

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