Antibiotic Resistance Profile of the Newly Isolated Lactic Acid Bacteria Strains From Traditional Fermented Foods

Abstract

The use of antibiotics is a major problem everywhere around the globe and in step with this, there's currently an increased public and scientific interest. Microbial resistance is a vital issue for the organizations like EFSA, WHO, FDA, and FAO because it is developing rapidly and is an increasingly serious health concern within the world. Microbial resistance comes as a result of continuous exposure of microorganisms to antibiotics. Lactic acid bacteria (LAB) constitute a really important group of microorganisms that can inhabit different conditions and environments, as the different parts of the gastrointestinal tract of humans and animals, and are an important element of the microbiota of fermented foods. The FDA and EFSA authorities have given them the status referred to as GRAS (Generally Recognized as Safe) and QPS (Qualified Presumption of Safety). Continuous exposure of LAB to environments with antibiotics may prompt them to become an intrinsic or extrinsic reservoir of genes accountable for antibiotic resistance. Knowledge of antibiotic susceptibility of bacteria with probiotic potential is important. Also, it's essential to define their resistance profile. Ten newly isolated strains from traditional fermented foods were used for determining the antibiotic resistance profile. The resistance to antibiotics varied among the examined strains and a few of the antibiotics resulted in complete resistance. Chromosomal DNA of LAB was analyzed for the antibiotic resistance genes. Only five of eight vancomycin-resistant strains have shown that they contain the resistance gene in chromosomal DNA. None of the genes that determined the resistance to other antibiotics have been detected in chromosomal DNA.

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

“…The studied strain L. delbrueckii subsp. bulgaricus KZM 2-11-3 can reduce the pH and has positive peroxidase activity [ 32 ], which could be the main reasons for its inhibitory activity against E. coli in yogurt.…”

“…bulgaricus KZM 2-11-3, an isolate from traditionally prepared yogurt, and Lpb. plantarum KC 5-12, an isolate from artisanal cheese, were preselected as strains with probiotic potential and bioprotective properties [ 32 ]. In both strains, a well-defined effect of the viral replication inhibition of human alpha herpesvirus HHV-1 and HHV-2 with a high selective index was observed [ 33 ].…”

“…plantarum KC 5-12 has a very good ability to survive under different conditions of the gastrointestinal tract (GIT) such as pH 2 and the presence of enzymes and bile salts, while the strain L. delbrueckii subsp. bulgaricus KZM 2-11-3 has a good ability to exhibit auto-aggregation and hydrophobicity and has adhesive potential, such as binding to mucin, characteristics that determine their role in competition with pathogens and their probiotic potential [ 32 ].…”