Determination of Antibiotic Resistance and Biogenic Amine Production of Lactic Acid Bacteria Isolated from Fermented Turkish Sausage (Sucuk)

Abstract

The aim of this study was to isolate lactic acid bacteria (LAB) from sucuk and to determine their antibiotic resistance and biogenic amine production abilities. A total of 65 presumptive LAB were isolated and they were molecularly identified as Pediococcus acidilactici (47.7%), Enterococcus faecium (36.9%), Lactobacillus sakei ssp. carnosus (4.6%), Lactobacillus sakei ssp. sakei (4.6%), Pediococcus pentosaceus (3.1%), Enterococcus faecalis (1.5%) and Weissella viridescens (1.5%) by sequencing 16S rDNA. The LAB were found resistant to clinically relevant antibiotics to cure infections. Sixty‐eight percent of the Enterococcus strains and the other entire LAB displayed resistance from 2 to 8 of the antibiotics tested. All LAB did not decarboxylate histidine, lysine or ornithine. The decarboxylase genes (hdc, ldc and odc) were not detected in LAB. However, 68.0% of the Enterococcus strains decarboxylated tyrosine. The tyrosine decarboxylase gene (tdc) was also detected in these tyraminogenic strains. Practical Applications Lactic acid bacteria (LAB) are one of the most important groups of bacteria that are known to be technologically important in the production of dry‐fermented sausages such as sucuk. The present study describes isolation, identification of LAB from sucuk and determines their antibiotic resistance and biogenic amine production abilities. LAB isolated from sucuk samples were found resistant to clinically important antibiotics and most of them have multiple antibiotic resistance patterns. The findings of our study suggest that LAB in sucuk may play a role to spread the antibiotic resistance between other bacteria including pathogens. In addition, most of the Enterococcus strains isolated from sucuk produce tyramine. For these reasons, LAB isolated from sucuk may have a potential risk to consumer health indirectly.

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

“…In these studies, the method used for the detection of biogenic amines was a qualitative method using bromocresol purple as a pH indicator. Using this method, E. faecium and E. faecalis were able to produce biogenic amines [110]. The detection of genes encoding amino acid decarboxylase would help to confirm these observations.…”

“…This ability is highly variable and often strain specific [177]. No production of biogenic amine from histidine, lysine, ornithine or tyrosine has been detected for W. confusa strains [118] neither by W. cibaria strains [178] nor by W. viridescens [110]. In these studies, the method used for the detection of biogenic amines was a qualitative method using bromocresol purple as a pH indicator.…”

Safety Evaluation of Enterocin Producer Enterococcus sp. Strains Isolated from Traditional Turkish Cheeses

“…strains (Tuncer, 2009;Komprda et al, 2010;Kalhotka et al, 2012;Inoğlu and Tuncer, 2013). PCR study showed compatibility with the result of the phenotypically tyrosine decarboxylating ability, as confirmed by Inoğlu and Tuncer (2013) and Yüceer and Özden-Tuncer (2015).…”

Scientific Opinion on the update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA†

“…Yüceer and Özden Tuncer () report isolation of Pediococcus acidilactici and Pediococcuspentosaceus from almost 50% of uninoculated sukuc samples (a dry, spicy sausage, also named sucuk, sujux, suxhuk, etc. ), suggestive of their technological role, and determined their AMR profiles.…”