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Home > Archive>Volume 35, Issue 9, 2016 >941-949. DOI:10.3979//j.issn.1673-1689.2016.09.007
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Investigation of Antibiotic Resistance and Resistant Genes of Lactic Acid Bacteria on the Fresh Hot Pepper Used to Fermentation
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    Abstract:

    The antibiotic resistance and resistant genes of lactic acid bacteria （LABs） were investigated on the fresh hot pepper used to fermentation. In current study，218 isolates suggested that about 2.18×104 CFU/g LABs were on the fresh hot pepper used to fermentation. These isolates were assigned to Weissella cibaria（61.93%），Lactococcus lactis（16.06%），Leuconostoc mesenteroides （6.88%），Enterococcus mundtii（5.5%），Enterococcus faecalis（3.67%），Enterococcus hirae （3.67%） and Leuconostoc holzapfelii（2.29%）. Of the 218 isolates，no one displayed the resistance of erythromycin（ERY），but 30 isolates （13.76%） were found to be against streptomycin （STR） and tetracycline（TET） with one or two resistance，including 10 W. cibaria（4.59%），2 Lac. lactis （0.92%），1 E. mundtii（0.46%），2 Leu. mesenteroides（0.92%） and 1 Leu. holzapfelii（0.46%） with resistance to STR，And 9 W. cibaria（4.12%），2 Lac. lactis（0.92%），1 E. faecalis（0.46%）and 2 E. hirae（0.92%） with resistance of TET and STR. In the TET and STR resistant strain W. cibaria CT024，none of TET resistant genes was found. While，the other TET and STR resistant strains had harbored one or more corresponding resistant genes. In 5 STR resistant genes had the highest detection rate with 60.00%，but aad6 with only 16.67%. Among 11 TET resistant genes，tetB and tetC had the highest detection rate，85.71%，and tetZ was found with 7.14% lowest detection rate. For the current antibiotic resistant strains，the STR or TET resistant phenotype of different strains in the same species was not directly related to the types or quantities of the corresponding antibiotic resistant genes.

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CAI Ting, XU Gurong, LIN Kai, SONG Feifei, ZHANG Qisheng, CHEN Gong, CAI Yimin, ZHANG Qing, XIANG Wenliang. Investigation of Antibiotic Resistance and Resistant Genes of Lactic Acid Bacteria on the Fresh Hot Pepper Used to Fermentation[J]. Journal of Food Science and Biotechnology,2016,35(9):941-949.

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