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

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Date
2015-06-15
Authors
Saeed, Rania Mohamed
Journal Title
Journal ISSN
Volume Title
Publisher
UOFK
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
Keywords
Lactic Acid
Citation
University of khartoum
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