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Iran J Vet Res. 2018 Winter;19(1):53-56.

Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products.

Author information

1
Department of Food Engineering, Faculty of Agriculture, University of Cukurova, TR-01300 Adana, Turkey.
2
Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, TR-80760 Osmaniye, Turkey.

Abstract

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were isolated from these dairy products. Lactobacillus spp. were resistant to vancomycin (58%), erythromycin (10.8%), tetracycline (4.3%), gentamicin (28%), and ciprofloxacin (26%). Streptococcus spp. were resistant to vancomycin (40%), erythromycin (10%), chloramphenicol (10%), gentamicin (20%), and ciprofloxacin (30%). Bifidobacterium spp. were resistant to vancomycin (60%), E 15 (6.6%), gentamicin (20%), and ciprofloxacin (33%). Enterococcus spp. were resistant to vancomycin (100%), erythromycin (100%), rifampin (100%), and ciprofloxacin (100%). As a result, LAB islated from dairy products in this study showed mostly resistance to vancomycin.

KEYWORDS:

Antibiotic resistance; Lactic acid bacteria; Traditional fermented dairy product

PMID:
29805464
PMCID:
PMC5960774

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