Identification and antibiotic susceptibility of bacterial isolates from probiotic products

Temmerman, Robin; Pot, Bruno; Huys, Geert; Swings, Jean

doi:10.1016/s0168-1605(02)00162-9

Cited by 411 publications

(298 citation statements)

References 27 publications

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“…However, in spite of the propulsion of vancomycin resistance among lactobacilli, it has also been suggested that it cannot be an intrinsic feature of the species due to the variability occurring among L. delbrueckii subsp. bulgaricus, L. acidophilus, L. johnsonii, and L. crispatus strains [55,56]. All tested lactobacilli showed susceptibility to ampicillin and also high susceptibility toward penicillins which coincides with the general observation that lactobacilli are sensitive to the inhibitors of cell wall synthesis [13].…”

Section: Discussionsupporting

confidence: 77%

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

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Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep's milk in the southern part of Serbia -Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 10 5 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identifi ed as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profi le in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profi le in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.

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Section: Discussionsupporting

confidence: 77%

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

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“…In the study of Temmerman et al [40], L. rhamnosus strains isolated from probiotic products were resistant to penicillin G.…”

Section: Discussionmentioning

confidence: 98%

“…Sensibility of Lactobacillus species to chloramphenicol was ascertained by many authors [5,8,14,27], but in some cases a resistance to this antibiotic was observed [13,29,40].…”

Section: Discussionmentioning

confidence: 99%

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Coppola

Succi

Tremonte

et al. 2005

Lait

122

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-This work aimed to evaluate the antibiotic susceptibility of 63 Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese, of Lactobacillus GG and of the type strain L. rhamnosus DSM 20021. Antimicrobial susceptibility was determined by the disc diffusion method on 41 antibiotics. Inhibition zone diameter was carefully measured and the results (the mean of four determinations) were expressed in terms of resistance or susceptibility. All the strains isolated from cheese showed resistance to six antibiotics (cefixime, vancomycin, neomycin, enoxacin, pefloxacin and sulphamethoxazole plus trimethoprim). The strain DSM 20021 T was resistant to nine antibiotics (the previous six plus cephalexin, bacitracin and lincomycin), while the commercial strain L. GG showed resistance to eighteen antibiotics. A high strain-specific resistance to different antibiotics was ascertained in Lactobacillus rhamnosus isolated from cheese. The results obtained in this study confirm that antibiotic resistance is a very important feature in the selection of potentially probiotic lactic acid bacteria.Lactobacillus rhamnosus / lactic acid bacteria / antibiotic susceptibility / cheese / probiotic Résumé -Sensibilité aux antibiotiques de souches de Lactobacillus rhamnosus isolées du fromage Parmigiano Reggiano. Le but de cette étude était l'évaluation de la sensibilité aux antibiotiques de 63 souches de Lactobacillus rhamnosus isolées du fromage Parmigiano Reggiano, de la souche Lactobacillus GG et de la souche type de L. rhamnosus DSM 20021. La sensibilité ou la résistance à 41 antibiotiques de ces 65 souches de L. rhamnosus a été déterminée avec le test de diffusion de disque en gélose. Les diamètres des zones d'inhibition, mesurés avec précision, ont permis d'individualiser pour chaque antibiotique testé les souches résistantes et celles sensibles. Toutes les souches isolées du fromage se sont avérées résistantes à six antibiotiques (céfixime, vancomycine, néomycine, enoxacine, péfloxacine et triméthoprime + sulfaméthoxazole). La souche type DSM 20021 T était résistante à neuf antibiotiques (les six précédents plus cefalexine, bacitracine et lincomycine), tandis que la souche commerciale L. GG a montré une résistance à 18 antibiotiques. Une résistance souche-spécifique à différents antibiotiques a été montrée pour les souches de Lactobacillus rhamnosus isolées du fromage. Les résultats obtenus dans cette étude ont confirmé que la résistance aux antibiotiques est une caractéristique très importante pour sélectionner les bactéries lactiques potentiellement probiotiques. Lactobacillus rhamnosus

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“…To date, various molecular fingerprinting techniques, using different genetic markers, have proven useful in subspecies discrimination or strain differentiation. A number of studies evaluated the bacterial composition of commercial probiotic products for human consumption (Fasoli et al, 2003;Temmerman et al, 2003;Huys et al, 2006). Despite the availability of various molecular techniques, reports on the evaluation of the composition of probiotic products in China are rare.…”

Section: Molecular Techniques For Evaluation Of Commercial Probioticsmentioning

confidence: 99%

Probiotics in aquaculture of China — Current state, problems and prospect

et al. 2009

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Identification and antibiotic susceptibility of bacterial isolates from probiotic products

Cited by 411 publications

References 27 publications

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Probiotics in aquaculture of China — Current state, problems and prospect

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