Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Wang, Jing; Wei, Xinyuan; Fan, Mingtao

doi:10.1111/1750-3841.14147

Cited by 15 publications

(10 citation statements)

References 47 publications

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“…As a result, W. cibaria CMU as well as commercially available LAB including L. reuteri and L. salivarius were found to be equal to or lower than the 2012 EFSA cut-off value, except for kanamycin. The resistance tendency of W. cibaria strains to kanamycin was similar to that reported in previous studies [20,21]. For vancomycin, it is known that the facultative and obligate fermentative Lactobacillus groups are intrinsically resistant [17].…”

Section: Discussionsupporting

confidence: 83%

“…Currently, they are classified as microorganisms requiring safety evaluation for use in food [28]. These antibiotic-resistance problems have been observed not only in enterococci but also in Lactococcus , Lactobacillus , Leuconostoc , Pediococcus , and Bifidobacterium and have been a serious risk factor in the field of food microbiology [19,20,21].…”

Section: Discussionmentioning

confidence: 99%

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Safety Evaluation of Oral Care Probiotics Weissella cibaria CMU and CMS1 by Phenotypic and Genotypic Analysis

Kang¹,

Yeu

Hong

2019

IJMS

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Weissella cibaria CMU and CMS1 are known to exert beneficial effects on the oral cavity but have not yet been determined to be generally recognized as safe (GRAS), although they are used as commercial strains in Korea. We aimed to verify the safety of W. cibaria CMU and CMS1 strains through phenotypic and genotypic analyses. Their safety was evaluated by a minimum inhibitory concentration assay for 14 antibiotics, DNA analysis for 28 antibiotic resistance genes (ARGs) and one conjugative element, antibiotic resistance gene transferability, virulence gene analysis, hemolysis, mucin degradation, toxic metabolite production, and platelet aggregation reaction. W. cibaria CMU showed higher kanamycin resistance than the European Food Safety Authority (EFSA) cut-off, but this resistance was not transferred to the recipient strain. W. cibaria CMU and CMS1 lacked ARGs in chromosomes and plasmids, and genetic analysis confirmed that antibiotic resistance of kanamycin was an intrinsic characteristic of W. cibaria. Additionally, these strains did not harbor virulence genes associated with pathogenic bacteria and lacked toxic metabolite production, β-hemolysis, mucin degradation, bile salt deconjugation, β-glucuronidase, nitroreductase activity, gelatin liquefaction, phenylalanine degradation, and platelet aggregation. Our findings demonstrate that W. cibaria CMU and CMS1 can achieve the GRAS status in future.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Safety Evaluation of Oral Care Probiotics Weissella cibaria CMU and CMS1 by Phenotypic and Genotypic Analysis

Kang¹,

Yeu

Hong

2019

IJMS

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“…However, susceptibility to antibiotics may be different according to the LAB subspecies. According to Wang et al [ 39 ], 10 L. brevis strains showed resistance to gentamicin, kanamycin, streptomycin, ciprofloxacin, and chloramphenicol. Some researchers reported that P. pentosaceus VJ13 was resistant to ampicillin, gentamicin, streptomycin, and ciprofloxacin and P. pentosaceus OZF was resistant to kanamycin [ 26 , 31 ].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju

Yang

Kim

Kim³

et al. 2020

Foods

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Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected. The 2,2-diphenyl-1-picrylhydrazyl assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate, and β-carotene bleaching assay were used for antioxidant activity of samples. The tolerance of both strains to artificial gastric juice and bile salts (Oxgall) was more than 90%. Additionally, both strains did not produce β-glucuronidase and were resistant to gentamicin, kanamycin, streptomycin, and ciprofloxacin. After fermentation of black gamju with each strain, the number of viable lactic acid bacteria increased to 8.25–8.95 log colony forming unit/mL, but the pH value of fermented samples decreased more (to pH 3.33–3.41) than that of control (pH 4.37). L. brevis KU15151 showed higher adhesion activity to HT-29 cells and antioxidant effects than P. pentosaceus SC28 in three antioxidant assays.

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“…However, the JW 15 strain was shown to be resistant to kanamycin (KM). Recent studies have shown that the antibiotic susceptibility profile of W. cibaria differs between each strain [33,34]. W. cibaria CMU was found to be sensitive to AM, CL, CM, EM, GM, SM, and TC, except for KM corresponding to an obligate hetero-fermentative lactobacilli [33].…”

Section: Determination Of Minimum Inhibitory Concentrationsmentioning

confidence: 99%

“…Lactobacillus sp. shows high resistance to antibiotics reported as endogenous with strong resistance to antibiotics such as kanamycin and vancomycin [17,34]. It has been reported that lactic acid bacteria derived from fermented food are resistant to antibiotics [35,36].…”

Section: Determination Of Minimum Inhibitory Concentrationsmentioning

confidence: 99%

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

et al. 2021

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Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W. cibaria JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on W. cibaria JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.) were intrinsic characteristics; (2) There were no acquired virulence genes including Cytolysin (cylA), aggregation substance (asa1), Hyaluronidase (hyl), and Gelatinase (gelE); (3) this strain also lacked β-hemolysis and the production of toxic metabolites (D-lactate and bile salt deconjugation). Consequently, W. cibaria JW15 is expected to be applied as a functional food ingredient in the food market.

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Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Cited by 15 publications

References 47 publications

Safety Evaluation of Oral Care Probiotics Weissella cibaria CMU and CMS1 by Phenotypic and Genotypic Analysis

Safety Evaluation of Oral Care Probiotics Weissella cibaria CMU and CMS1 by Phenotypic and Genotypic Analysis

Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

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