Antibiotic Resistance of Lactobacillus bulgaricus Isolated from Traditional Mongolian Fermented Dairy Products

doi:10.3969/j.issn.1673-1689.2019.12.008

Home > Archive>Volume 38, Issue 12, 2019 >52-58. DOI:10.3969/j.issn.1673-1689.2019.12.008

Antibiotic Resistance of Lactobacillus bulgaricus Isolated from Traditional Mongolian Fermented Dairy Products
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                        10.3969/j.issn.1673-1689.2019.12.008
                    
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Lactobacillus bulgaricus is one of the commonly used strains in fermented dairy products，and it is very important for the breeding of the strains. The objective of this study was to evaluate the antibiotic resistance of five Lactobacillus bulgaricus strains isolated from traditional fermented dairy products in Mongolia. The antibiotic resistance was analyzed by broth dilution method，and the resistance genes were detected by polymerase chain reaction（PCR）. The results showed that all tested strains were sensitive to linezolid，ampicillin，clindamycin，rifampicin，vancomycin，trimethoprim，and quinupristin/dalfopristin，while variably resistant to tetracycline，kanamycin，chloramphenicol，gentamicin，streptomycin，ciprofloxacin，erythromycin，and neomycin. Based on the PCR，five different antibiotic resistance genes，namely erm（B），vanX，aac（6'）-aph（2''），parC，and rpoB，were detected in the tested strains；and each strain carried at least two resistance genes. These results serve as useful reference for strain selection for future studies.

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LI Lina, GUO Huiling, REN Caixia, ZHANG Heping. Antibiotic Resistance of Lactobacillus bulgaricus Isolated from Traditional Mongolian Fermented Dairy Products[J]. Journal of Food Science and Biotechnology,2019,38(12):52-58.

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