Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts.
The aim of this study was to evaluate the susceptibility of 43 strains of lactic acid bacteria, isolated from Chinese yogurts made in different geographical areas, to 11 antibiotics (ampicillin, penicillin G, roxithromycin, chloramphenicol, tetracycline, chlortetracycline, lincomycin, kanamycin, streptomycin, neomycin, and gentamycin). The 43 isolates (18 Lactobacillus bulgaricus and 25 Streptococcus thermophilus) were identified at species level and were typed by random amplified polymorphic DNA analysis. Thirty-five genotypically different strains were detected and their antimicrobial resistance to 11 antibiotics was determined using the agar dilution method. Widespread resistance to ampicillin, chloramphenicol, chlortetracycline, tetracyclines, lincomycin, streptomycin, neomycin, and gentamycin was found among the 35 strains tested. All of the Strep. thermophilus strains tested were susceptible to penicillin G and roxithromycin, whereas 23.5 and 64.7% of Lb. bulgaricus strains, respectively, were resistant. All of the Strep. thermophilus and Lb. bulgaricus strains were found to be resistant to kanamycin. The presence of the corresponding resistance genes in the resistant isolates was investigated through PCR, with the following genes detected: tet(M) in 1 Lb. bulgaricus and 2 Strep. thermophilus isolates, ant(6) in 2 Lb. bulgaricus and 2 Strep. thermophilus isolates, and aph(3')-IIIa in 5 Lb. bulgaricus and 2 Strep. thermophilus isolates. The main threat associated with these bacteria is that they may transfer resistance genes to pathogenic bacteria, which has been a major cause of concern to human and animal health. To our knowledge, the aph(3')-IIIa and ant(6) genes were found in Lb. bulgaricus and Strep. thermophilus for the first time. Further investigations are required to analyze whether the genes identified in Lb. bulgaricus and Strep. thermophilus isolates might be horizontally transferred to other species.
College of Food Science and Engineering, Northwest A&F University, Shaanxi 712100, China.
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Zhou
College of Food Science and Engineering, Northwest A&F University, Shaanxi 712100, China.
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Zhang
College of Food Science and Engineering, Northwest A&F University, Shaanxi 712100, China.
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Fan
College of Food Science and Engineering, Northwest A&F University, Shaanxi 712100, China.
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Wang
Haikou Experimental Station/Institute of Banana and Plantain, Chinese Academy of Tropical Agriculture (CATAS), Haikou, Hainan 570102, China.
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Guo
College of Food Science and Engineering, Northwest A&F University, Shaanxi 712100, China. Electronic address: wheixinyuan@126.com.
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Wei
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002681:China; D024881:Drug Resistance, Bacterial / Q000235:genetics; D005798:Genes, Bacterial / Q000235:genetics; D007778:Lactobacillus / Q000187:drug effects* / Q000235:genetics / Q000302:isolation & purification; D008826:Microbial Sensitivity Tests; D016133:Polymerase Chain Reaction; D048249:Streptococcus thermophilus / Q000187:drug effects* / Q000235:genetics / Q000302:isolation & purification; D015014:Yogurt / Q000382:microbiology*
D000900:Anti-Bacterial Agents