Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800452 |
Resumo: | ABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol, erythromycin and penicillin G. Future research should assess the genetic mechanisms underlying the phenotypic resistance in Lactobacillus strains to screen the potential probiotic strains for the development of functional meat products. |
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Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausagesmeat productmultiplex PCRprobioticsusceptibilityABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol, erythromycin and penicillin G. Future research should assess the genetic mechanisms underlying the phenotypic resistance in Lactobacillus strains to screen the potential probiotic strains for the development of functional meat products.Universidade Federal de Santa Maria2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800452Ciência Rural v.47 n.8 2017reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20160966info:eu-repo/semantics/openAccessWolupeck,Hanna LethyciaMorete,Crisley AparecidaDallaSanta,Osmar RobertoLuciano,Fernando BittencourtMadeira,Humberto Maciel FrançaMacedo,Renata Ernlund Freitas deeng2017-06-23T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
title |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
spellingShingle |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages Wolupeck,Hanna Lethycia meat product multiplex PCR probiotic susceptibility |
title_short |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
title_full |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
title_fullStr |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
title_full_unstemmed |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
title_sort |
Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages |
author |
Wolupeck,Hanna Lethycia |
author_facet |
Wolupeck,Hanna Lethycia Morete,Crisley Aparecida DallaSanta,Osmar Roberto Luciano,Fernando Bittencourt Madeira,Humberto Maciel França Macedo,Renata Ernlund Freitas de |
author_role |
author |
author2 |
Morete,Crisley Aparecida DallaSanta,Osmar Roberto Luciano,Fernando Bittencourt Madeira,Humberto Maciel França Macedo,Renata Ernlund Freitas de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Wolupeck,Hanna Lethycia Morete,Crisley Aparecida DallaSanta,Osmar Roberto Luciano,Fernando Bittencourt Madeira,Humberto Maciel França Macedo,Renata Ernlund Freitas de |
dc.subject.por.fl_str_mv |
meat product multiplex PCR probiotic susceptibility |
topic |
meat product multiplex PCR probiotic susceptibility |
description |
ABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol, erythromycin and penicillin G. Future research should assess the genetic mechanisms underlying the phenotypic resistance in Lactobacillus strains to screen the potential probiotic strains for the development of functional meat products. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800452 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800452 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20160966 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.47 n.8 2017 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140551668596736 |