Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages

Abstract

The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol, erythromycin and penicillin G. Future research should assess the genetic mechanisms underlying the phenotypic resistance in Lactobacillus strains to screen the potential probiotic strains for the development of functional meat products.RESUMO: O presente estudo teve como objetivo avaliar a resistência a antibióticos, de 54 cepas nativas de Lactobacillus plantarum isoladas de salames artesanais. A confirmação genotípica da espécie foi realizada por ensaio de PCR multiplex. A resistência aos antibióticos foi avaliada pelos métodos de disco difusão e concentração inibitória mínima. Das 54 cepas, 44 foram confirmadas genotipicamente como L. plantarum e 3 como Lactobacillus pentosus. As maiores frequências de resistência foram para ampicilina e estreptomicina, e as maiores frequências de sensibilidade para tetraciclina, cloranfenicol e penicilina G. Nenhuma das cepas apresentou multirresistência. As frequências de resistência para ampicilina, cloranfenicol, eritromicina e penicilina G foram semelhantes pelos métodos testados (P>0,05). Pesquisas futuras devem ser realizadas para avaliar os mecanismos genéticos envolvidos na resistência fenotípica das cepas de Lactobacillus, no intuito de selecionar as potenciais cepas probióticas para aplicação em produtos cárneos funcionais. Palavras-chave: multiplex PCR, probióticos, produto cárneo, susceptibilidade.

First characterization of the probiotic potential of lactic acid bacteria isolated from Costa Rican pineapple silages

“…Plates were incubated at 35 ± 0.5 °C for 24 ± 2 in capnophilic conditions. After incubation, the diameter of the inhibition zones was measured and compared with the standards established by the Clinical and Laboratory Standard Institute ( Sharma et al, 2016 ; Wolupeck et al, 2017 ). Experimental trials were performed in triplicate.…”

Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use

“…Probiotics strains should be susceptible to at least two clinically relevant antibiotics [ 105 ], and antibiotic resistance can be tolerated if it is not acquired, and therefore transferrable by horizontal gene transfer events to harmful bacteria [ 106 ]. However, according to [ 107 , 108 ], the high frequency of resistance to vancomycin, gentamicin, streptomycin and trimethoprim shown by the Lactobacillus strains does not represent a major safety concern in itself, since intrinsic resistance is estimated to present a minimal potential for horizontal spread, making the evaluation of antibiotic markers an important safety criteria to confer the ‘qualified presumption of safety’. The above considerations make the LAB characterized in this study potentially interesting as probiotics in subjects that undergo antibiotic treatment.…”

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

“…Resistance to aminoglycoside ABs is also considered to be intrinsic in Lactobacillus. The reduced susceptibility of lactobacilli to aminoglycosides originates from membrane impermeability due to the lack of cytochrome-mediated drug transport (Elkins and Mullis, 2004;Wolupeck et al, 2017). Campedelli et al (2019) determined a higher resistance toward KAN and STR than to GEN and NEO.…”

“…Lactobacilli have been described to be intrinsically resistant to both ABs (Rojo-Bezares et al, 2006;Danielsen et al, 2007;Abriouel et al, 2015). TMP resistance is supposed to be due to the presence of a TMP-insensitive target enzyme or the lack of a metabolic pathway of folic-acid synthesis (Guo et al, 2017;Wolupeck et al, 2017;Rozos et al, 2018). Because of a wide MIC range (0.125-64 µg ml −1 ), which was also obtained by Guo et al (2017) (0.25-64 µg ml −1 ), resistance to TMP was not easy to recognize.…”