Some characteristics of Lactobacillus isolates from infant faeces

Arıcı, Muhammet; Bilgin, Bilal; Sağdıç, Osman; Özdemir, Caner

doi:10.1016/s0740-0020(03)00044-3

Cited by 91 publications

(71 citation statements)

References 12 publications

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“…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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“…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

View full text Add to dashboard Cite

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“…The isolated organisms from the sample were screened on the basis of their morphological and biochemical characteristics as described in Bergey's Manual of systematic bacteriology [22].…”

Section: Collection and Isolation Of Lactic Acid Bacteria From Yogurtmentioning

confidence: 99%

Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains

Zahid¹

2015

IJNFS

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This study was carried out to treat the microbial diseases in natural way and reduced the antibiotic resistance pressure. Five species of Lactic acid bacteria namely, L. acidophilus, L. bulgaricus, L. dulbrueckii L. plantarum, and L. fermentum, were isolated from locally produced yogurt. Bacteriocins were isolated from MRS broth culture of theses Lactic acid bacteria through the ammonium sulphate precipitation method. Extracted bacteriocins were tested against test strain i.e E.coli ATCC 25922 to obtain optimum pH, storage temperature and heating temperature for maximum antibacterial activity. For this (2-12) pH range, storage temperatures (-20 °C, 4 °C and 37 °C for 1 month) and heating temperatures (60 °C, 100 °C and 121 °C for 15 minutes) were tested. Later the antibacterial activity of these bacteriocins were tested at concluded optimum conditions against each other as well as against different locally isolated pathogens viz. Methicillin-Resistant-Staphylococcus-aureus, E.coli, Salmonella and Staphylococcus aureus by using well diffusion agar method. It was found that bacteriocins activities were maximum at pH 6 and 4 °C storage temperature. Maximum activity was found after heating bacteriocins at 60 °C as compared to 100 °C and 121 °C. Bacteriocins of lactobacilli were harmless against each other at any pH, heat temperatures and storage temperatures. Antibacterial activity of bacteriocins extracted from L.acidophilus showed maximum activity against pathogenic bacteria as compare to others. The present study has highlighted the antibacterial role of bacteriocins isolated from Lactic acid bacteria by indicating their potential to treat a variety of human and animal diseases.

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“…The diluted samples were plated onto MRS agar plates and incubated anaerobically at 30˚C, 37˚C and 45˚C for 48 h. Screening of bacteriocins produced by isolates was done on a total of 117 lactic acid bacteria strains by well-diffusion method [17] Table 1). They were obtained from Laboratoire National de la Santé Publique (LNSP) and CSRS laboratory of microbiology culture collection.…”

Section: Isolation Of Bacteriocins-producing Bacteriamentioning

confidence: 99%

“…Antibacterial activities were assayed against indicator bacteria strains using well diffusion agar method described by Arici et al [17]. The indicator test bacteria were incubated in medium broth for 18 -24 h at 37˚C or 44˚C ( Table 1).…”

Section: Antibacterial Activity Of Precipitated Bacteriocinsmentioning

confidence: 99%

Partial Characterization of Bacteriocins from Two <i>Pediococcus acidilactici</i> Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

Aka-Gbezo¹,

N'guessan²,

Djéni³

et al. 2014

AiM

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Some characteristics of Lactobacillus isolates from infant faeces

Cited by 91 publications

References 12 publications

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains

Partial Characterization of Bacteriocins from Two <i>Pediococcus acidilactici</i> Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

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Some characteristics of Lactobacillus isolates from infant faeces

Cited by 91 publications

References 12 publications

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains

Partial Characterization of Bacteriocins from Two &lt;i&gt;Pediococcus acidilactici&lt;/i&gt; Strains Isolated during Traditional Sorghum Beer Processing in C&#244;te d’Ivoire

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Partial Characterization of Bacteriocins from Two <i>Pediococcus acidilactici</i> Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire