University of Khartoum

Incidence of Antibiotic Resistance in Lactic Acid Bacteria Isolated From Various Fermented Foods

Incidence of Antibiotic Resistance in Lactic Acid Bacteria Isolated From Various Fermented Foods

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Title: Incidence of Antibiotic Resistance in Lactic Acid Bacteria Isolated From Various Fermented Foods
Author: Saeed, Rania Mohamed
Abstract: In this study, 25 isolates of lactic acid bacteria (LAB) were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that, all isolates were homofermentative LAB. Among these, 40% were identified as lactobacilli, 44% as enterococci, and 16% of them were identified as pediococci. Standard disk diffusion method was used to determine the resistances of these isolates to 8 different antibiotics ; amoxicillin, ceftriaxone, ciprofloxacin, chloramphenicol, erythromycin, tetracycline, tobramycin, and vancomycin. All isolates showed multiple resistances to the antibiotics used, specifically, tobramycin, ceftriaxone and ciprofloxacin. 50% of Lactobacillus isolates and 27% of Enterococcus isolates were resistant to vancomycin, whereas all Pediococcus isolates were resistant to vancomycin. 36% of Enterococcus isolates were resistant to amoxicillin and erythromycin, whereas, Lactobacillus and Pediococcus isolates were susceptible amoxicillin and erythromycin. All isolates were susceptible to chloramphenicol and tetracycline.
Description: 209page
URI: http://khartoumspace.uofk.edu/handle/123456789/12607
Date: 2015-06-15


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