Assessment of antibiotic resistnace in starter and non-starter lactobacilli of food origin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F20%3AN0000179" target="_blank" >RIV/00027162:_____/20:N0000179 - isvavai.cz</a>

Result on the web

<a href="https://actavet.vfu.cz/89/4/0401/" target="_blank" >https://actavet.vfu.cz/89/4/0401/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb202089040401" target="_blank" >10.2754/avb202089040401</a>

Result language

angličtina

Original language name

Assessment of antibiotic resistnace in starter and non-starter lactobacilli of food origin

Original language description

The absence of acquired resistance to antimicrobials has become an important criterion in evaluation of the biosafety of lactobacilli used as industrial starter or probiotic cultures. The aim of this study was to assess antibiotic resistance in starter and non-starter lactobacilli of food origin. Minimal inhibitory concentrations of ampicillin, chloramphenicol, clindamycin, erythromycin, gentamicin, kanamycin, streptomycin, tetracycline and vancomycin were established in 81 strains of lactobacilli (L. acidophilus, L. animalis, L. brevis, L. curvatus, L. delbrueckii, L. fermentum, L. helveticus, L. paracasei, L. plantarum, L. rhamnosus and L. sakei) by the microdilution method. The strains were classified as susceptible or resistant to antimicrobials based on the cut-off values according to the EFSA guideline. Sixty-two strains (77% food isolates, 76% starter or adjunct cultures) were resistant to at least one antimicrobial agent (the most frequently to aminoglycosides). Adjunct cultures showed a higher antibiotic resistance (80%) than starters (60%). Four multiresistant strains (3 food isolates, 1 adjunct culture) were analyzed by whole genome sequencing. One potentially transferable aadE gene (responsible for streptomycin resistance) was detected only in one multi-drug resistant strain of L. animalis originating from an adjunct culture. Thus, there is a risk of horizontal transmission of this gene. It is necessary to eliminate such strains from use in the food industry. This study provides relevant data concerning the use of lactobacilli in safe food production. To ensure food safety, detailed characterization of resistance to antimicrobials is necessary not only in starter strains but also in non-starter lactic acid bacteria isolated from food products.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1510338" target="_blank" >QJ1510338: Fermented dairy products and cheeses for the health nutrition of people, manufacturing technological processes and evaluation methods with the emphasis on the high microbiological safety and improved nutrition parameters</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

ACTA VETERINARIA BRNO

ISSN

0001-7213

e-ISSN

1801-7576

Volume of the periodical

89

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

11

Pages from-to

401-411

UT code for WoS article

000612229900012

EID of the result in the Scopus database

2-s2.0-85099822194