Incidence of virulence determinants and antibiotic resistance in lactic acid bacteria isolated from food products

被引：4
|
作者：
Keter, Mike T. [1 ]
El Halfawy, Nancy M. [2 ]
El-Naggar, Moustafa Y. [2 ]
机构：
[1] Kenyatta Univ, Dept Microbiol & Biotechnol, Nairobi 4384400100, Kenya
[2] Alexandria Univ, Fac Sci, Dept Bot & Microbiol, Alexandria 21568, Egypt
来源：
FUTURE MICROBIOLOGY | 2022年 / 17卷 / 05期
关键词：
antibiotic resistance; gastrointestinal tract; horizontal gene transfer; lactic acid bacteria; minimum inhibitory concentration; probiotics; vancomycin; virulence; LACTOBACILLUS STRAINS; PROBIOTIC PROPERTIES; IN-VITRO; PLANTARUM; SAFETY; MICROBIOLOGY; ADHERENCE; SELECTION; HEALTH; GROWTH;
D O I：
10.2217/fmb-2021-0053
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Background: Lactic acid bacteria (LAB) confer beneficial health effects in humans. However, the safety of these bacteria and their potential to spread resistance in the environment must be evaluated. Materials & methods: Fifty-three LAB were isolated from different food samples and assessed for the prevalence of virulence determinants and antibiotic resistance profile. Results: Multiple resistance was reported for Lactobacillus brevis MIM04, having revealed phenotypic resistance to vancomycin (MIC >128 mu g/ml), ampicillin, cefotaxime, oxacillin and gentamicin. Virulence traits (cylA, gelE, esp and agg) were detected using specific primers. Enterococcus faecium CHE32, Lactobacillus plantarum CHE37 and E. faecium MLK68 lack virulence genes, possess antimicrobial activity and survive in low pH and bile salt conditions. Conclusion: Isolated LAB revealed probiotic properties.
引用
收藏
页码：325 / 337
页数：13
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