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Food Sci Biotechnol. 2018 Feb 12;27(2):467-477. doi: 10.1007/s10068-018-0320-6. eCollection 2018 Apr.

Antibiotic resistance, biochemical typing, and PFGE typing of Bifidobacterium strains commonly used in probiotic health foods.

Author information

1
1Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300222 China.
2
National Food Safety Risk Assessment Center, Beijing, 10003 China.
3
3Department of Bioengineering, College of Life Sciences, Huaibei Normal University, Huaibei, 235000 Anhui China.

Abstract

This study firstly analyzed the antibiotic resistance, biochemical typing, and pulsed-field gel electrophoresis typing of 45 Bifidobacterium strains commonly used in health foods. Most strains were resistant to antibiotics but their antibiotic resistance rates were not high: Fos (56.52%), TET (43.48%), CRO (21.74%), AMC (15.22%), GEN (13.04%), RIF (10.87%), CHL (8.7%), CTX (6.52%), VAN (4.35%), and ERY (4.35%). The 45 strains could be divided into 14 pulsed-field gel electrophoresis types, of which the strain numbers of six pulsed-field gel electrophoresis types were more than one. All the Bifidobacterium strains could be divided into nine types by API50CHL biochemical identification. The same species displayed same biochemical typings, expect for B. animalis. Furthermore, the results confirmed that the same pulsed-field gel electrophoresis-type strains had closer antibiotic resistance patterns, and the same biochemical-type strain also had similar antibiotic resistance patterns.

KEYWORDS:

Antibiotic resistance; Bifidobacterium; Biochemical typing; Probiotic health foods; Pulsed-field gel electrophoresis

Conflict of interest statement

Compliance with ethical standardsThe authors declare that they have no conflict of interest.

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