Safety Assessment of Dairy Microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, Isolated from Traditional Yoghurt Cultures

Turkish Journal of Agriculture: Food Science and Technology

İsmail Akyol¹  Elif Coşkun Dağgeçen¹  Fatma Gül Demirbanka¹  Yekta Gezginç² 

[1] Biotechnology Department, Biotechnology and Gene Engineering Laboratory, Kahramanmaraş Sütcü İmam University, Agriculture Faculty, Agricultural 46060/ Avşar, Kahramanmaraş;Department of Food Engineering, Faculty of Engineering and Architecture, Kahramanmaraş Sütcü İmam University, 46060/Avşar, Kahramanmaraş;

关键词: Streptococcus thermophilus;    Lactobacillus bulgaricus;    antibiotic resistance;    yoghurt;    Food safety;   

DOI  :  10.24925/turjaf.v6i7.834-839.1778

来源: DOAJ

【 摘 要 】

The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB) species have traditionally been used as starter cultures in the production of fermented food. LAB can acquire antibiotic resistance from other bacteria in the natural environment and different resistant mechanisms via mutation. The resistance of bacteria to antibiotics is an increasingly important public health problem worldwide. In this study, antibiotic resistance of 115 Streptocoocus thermophilus and 35 Lactobacillus bulgaricus isolates obtained from traditional Turkish yogurts were tested against kanamycin, chloramphenicol, erythromycin, ampicillin, rifampicin, tetracycline, vancomycin and gentamicin using disc diffusion method. Study results showed that most strains were susceptible to all the antibiotics tested while a few of them were determined to be resistant only to kanamycin, ampicillin, erythromycin, and tetracycline. When contacted in a human body, resistant strains might transfer the related genes to the pathogenic species, which may result in devastating consequences.

【 授权许可】

Unknown