In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products
Huiling Guo, Wenyi Zhang, Lai-Yu Kwok, Bilige Menghe
https://doi.org/10.17221/136/2018-CJFSCitation:Guo H., Menghe B. (2019): In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products. Czech J. Food Sci., 37: 36-43.
The antimicrobial susceptibility of 20 Lb. bulgaricus isolates from traditional fermented milk-originated was assessed and then determined the ability to transfer antibiotic resistance genes to other bacteria. The minimum inhibitory concentration of each strain was determined using a standardized dilution method. All the tested strains were found to be susceptible to gentamicin, erythromycin, clindamycin, neomycin, tetracycline, linezolid, chloramphenicol, rifampicin, and quinupristin/dalfopristin, while their susceptibilities to kanamycin, ciprofloxacin, streptomycin, trimethoprim, ampicillin, and vancomycin varied. Polymerase chain reaction (PCR) was used to check whether specific antibiotic resistance genes were present in these Lb. bulgaricus. We detected the rpoB, erm(B), aadA, bla, cat and vanX. Finally, a filter mating assay was applied to investigate the transferability of these resistance markers; and we observe no antibiotic resistance transfer between bacteria. This work demonstrates a low risk of lateral transfer of the antibiotic resistance gene of Lb. bulgaricus.
antibiotic susceptibility; resistance genes; transferability
References:Impact factor (Web of Science):
2021: 1.300
Q4 – Food Science and Technology
5-Year Impact Factor: 1.774
SCImago Journal Rank (SCOPUS):
New Issue Alert
Join the journal on Facebook!
Ask for email notification.
Similarity Check
All the submitted manuscripts are checked by the CrossRef Similarity Check.
Abstracted / Indexed in
AGRICOLA
Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
Web of Science®
Licence terms
All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.
Open Access Policy
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Contact
Ing. Marta Stárová, Ph.D.
Executive Editor
phone: + 420 227 010 352
e-mail: cjfs
Address
Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic