Antibiotic Susceptibility of Lactobacillus sp. Isolated from Commercial Probiotic Products by E-Test Strip Method

Sharma, Poonam; Anand, Santosh; Tomar, Sudhir Kumar; Goswami, Pawas

doi:10.20546/ijcmas.2018.704.396

Cited by 4 publications

(4 citation statements)

References 16 publications

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“…The isolated bacterial strains showed a varying degree of resistance towards most of the antibiotics that were tested. NMCC-17 showed sensitivity towards chloramphenicol and erythromycin, in accordance with previous research [ 54 , 55 ]. However, in other studies, Lactobacillus spp.…”

Section: Discussionsupporting

confidence: 92%

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Abid

Farid

Abid³

et al. 2022

Microorganisms

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The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of Lactobacillus fermentum from Bubalus bubalis (Nilli Ravi buffalo) milk and evaluated their potential as probiotics in food products like fermented milk. Fifteen Lactobacillus strains were initially isolated, and only four strains (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were examined for morphological and biochemical characterizations due to their ability of gas production in Durham tubes. Moreover, these strains were selected for further probiotic characterizations due to their extreme morphological resemblance with lactic acid bacteria for their antimicrobial activity, enzymatic potential, autoaggregation capability, hydrophobicity, and acid and bile tolerance. All selected isolates showed significant probiotic potential. However, NMCC-14 and NMCC-17 strains showed maximum probiotic potential. The isolates (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were identified as Lactobacillus fermentum utilizing 16S rRNA gene sequencing. The in vivo safety study of NMCC-14 (dose: 1010 CFU/day/mice; 21 days, orally) showed no histological dysfunctions in a mouse model. Pathogenic bacterial enzymes reduced the beneficial bacterial load in the host gastrointestinal tract. These results suggest that the NMCC-14 strain is safe and can be potentially used as a probiotic. Moreover, fermented milk was prepared by using the NMCC-14 strain. The results revealed that NMCC-14 strain-based fermented milk had significantly (p < 0.05) higher protein content (4.4 ± 0.06), water-holding capacity (WHC), and dynamic viscosity as compared to non-fermented milk. The results suggest that L. fermentum NMCC-14 is safe and nontoxic; hence, it can be a beneficial supplement to be used for the development of dairy products to be subjected to further clinical testing.

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Section: Discussionsupporting

confidence: 92%

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Abid

Farid

Abid³

et al. 2022

Microorganisms

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“…Similar results regarding resistance to cephalosporins have been reported previously as well (Nawaz et al, 2011). Resistance of lactobacilli to cephalosporins can also be of intrinsic nature with unknown mechanisms (Sharma et al, 2018). Erythromycin and tetracycline are commonly used in poultry to treat and control mycoplasmosis, chlamydiosis and Clostridium perfringens (Dec et al, 2017).…”

Section: Discussionsupporting

confidence: 66%

Phenotypic and Molecular Analysis of Antibiotic Resistance in Lactobacilli of Poultry Origin from Lahore, Pakistan

Saleem¹

2018

PVJ

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Acquired antibiotic resistance in lactobacilli poses a significant threat to public health. This study presents phenotypic and molecular analysis of antibiotic resistance in lactobacilli of poultry gut origin. A total of 105 Lactobacillus spp. isolates including 59 from indigenous and 46 from commercial poultry were recovered. Lactobacilli were identified by genus specific polymerase chain reaction (PCR) targeting 16SrDNA-23S rDNA inter-spacer region. Minimum inhibitory concentrations of different antibiotics were determined by broth micro dilution method. Antibiotic resistance genes for erythromycin [erm(B)] and tetracycline [tet(M)] were amplified by PCR and sequenced for homology analysis. Antibiotic resistance against cephradine (67.39% vs 55.93%), cefuroxime (100% vs 77.96%), erythromycin (86.95% vs 38.98%), tetracycline (41.30% vs 32.2%), ciprofloxacin (91.30% vs 84.74%), levofloxacin (97.82% vs 81.35%) and ofloxacin (95.65% vs 88.13%) were comparatively higher in lactobacilli of commercial poultry origin as compared to indigenous poultry. Resistance against ampicillin was slightly higher in back yard (49.15%) as compared to commercial poultry (43.47%). Overall, a high level resistance against cefuroxime (87.61%), levofloxacin (88.57%), ofloxacin (91.42%), ciprofloxacin (87.61%), and moderate level resistance against cephradine (60.95%), ampicillin (46.66%), tetracycline (36.19%) and erythromycin (60%) was observed. Erythromycin and tetracycline resistant genes [erm (B), and tet(M), respectively] were successfully amplified from phenotypically resistant lactobacilli. Sequencing analysis revealed that erm(B) gene had >99% similarity with erm(B) gene of Enterococcus faecium while tet(M) had >99% similarity with tet(M) of E. coli. It is concluded that lactobacilli of poultry gut origin contain acquired antibiotic resistance and its transmission to other bacterial strains is a significant threat to public health.

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“…Relevant studies on this subject include the susceptibility of Lactobacillus species to cell wall synthesis inhibitors such as ampicillin and penicillin which have been reported by Danielsen and Wind (2003). Coppola et al (2005), Sharma et al (2018) and Rozos et al (2018) also observed resistance against various antibiotics by some lactobacilli isolated from cheese and commercial probiotic products. In a study by Huys et al (2002), the resistance patterns were significantly affected by the medium such as MRS agar.…”

Section: Antibiotic Susceptibility Testmentioning

confidence: 93%

Identification and characterization of lactic acid bacteria isolated from some medicinal and/or edible Philippine plants

Saguibo¹,

Mercado²,

Maldia³

et al. 2019

Food Res.

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Probiotics research on lactic acid bacteria (LAB) continues to be paramount in the development of nutraceutical or functional foods. In this study, 47 selected Philippine plants having nutritional (edible such as vegetables) and/or medicinal values (therapeutic), were collected, from which selected fruit and leaves were subjected to LAB enumeration. Among these, 46.7% plant leaves reported to have strong antimicrobial property resulted in non-isolation of LAB while edible plant leaves with less or no antimicrobial properties generally gave numerous LAB isolates. Isolates coming from ripened guava (Psidium guajava L.), lobo-lobohan or cape gooseberry (Physalis peruviana L.) fruit, parsley (Petroselinum crispum), pandan (Pandanus amaryllifolius), spinach (Spinacea oleracea), leek (Allium ampeloprasum var. porrum) and niyog-niyogan (Quisqualis indica L.) leaves were identified through partial 16S rRNA analysis and tested for probiotic properties. Overall, Streptococcus luteciae Lb17 from ripe gooseberry fruit exhibited the highest antimicrobial activities against Staphylococcus aureus BIOTECH 1526, Escherichia coli O157: H7 BIOTECH 10311 and Bacillus cereus BIOTECH 1509. On the other hand, Enterococcus hirae (H and S63) from stevia were susceptible to streptomycin at minimum inhibitory concentration or MIC of 128 ug/mL). Lactobacillus plantarum F39 and all the other strains tested, meanwhile, was susceptible to ampicillin at MIC of 2 ug/mL and 0.125 ug/mL. Results were lower or equal to the established cut off value indicating the absence of antibiotic resistance genes among the identified strains, except for Pediococcus (Par5 and NN39) which showed resistance against streptomycin. Further investigation is needed to rule out the possibility of transfer of antibiotic resistance to pathogens present in the gut. All isolates tested were able to survive at artificial gastric juice (pH 2), revived at the simulated intestinal fluid (pH 8), and exhibited minimal titratable acidity and diacetyl production. For genetic screening of plantaricin genes, F39 possesses both plantaricin EF and plantaricin J, while Lactobacillus fermentum F36 has plantaricin EF. Both isolates were subjected to DNA fingerprinting. Such findings on the local isolates' probiotic properties suggest the possibility of incorporating them into different plant-based probiotic foods.

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Antibiotic Susceptibility of Lactobacillus sp. Isolated from Commercial Probiotic Products by E-Test Strip Method

Cited by 4 publications

References 16 publications

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Phenotypic and Molecular Analysis of Antibiotic Resistance in Lactobacilli of Poultry Origin from Lahore, Pakistan

Identification and characterization of lactic acid bacteria isolated from some medicinal and/or edible Philippine plants

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