Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China
Antibiotic resistance poses safety risk to public health. Limited studies have considered the spread of resistance due to bacteria used in food production. We conducted a study investigating the antibiotic resistance of lactic acid bacteria from fermented dairy products in Tianjin. A total of 9 stra...
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| Format: | Article |
| Language: | English |
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Elsevier
2019-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154319300067 |
| _version_ | 1818428464784474112 |
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| author | Kaidi Wang Hongwei Zhang Jinsong Feng Luyao Ma César de la Fuente-Núñez Shuo Wang Xiaonan Lu |
| author_facet | Kaidi Wang Hongwei Zhang Jinsong Feng Luyao Ma César de la Fuente-Núñez Shuo Wang Xiaonan Lu |
| author_sort | Kaidi Wang |
| collection | DOAJ |
| description | Antibiotic resistance poses safety risk to public health. Limited studies have considered the spread of resistance due to bacteria used in food production. We conducted a study investigating the antibiotic resistance of lactic acid bacteria from fermented dairy products in Tianjin. A total of 9 strains (3 Lactobacillus bulgaricus and 6 Streptococcus thermophilus) were isolated from commercial yogurt and cheese. Antibiotic resistance to 4 antibiotics of all isolates was analyzed by disc diffusion method and the corresponding resistance genes were determined using PCR and sequencing. Eight of 9 isolates were identified to be resistant to at least one antibiotic and 6 isolates displayed multi-drug resistance. Occurrence rate of antibiotic resistant strains to vancomycin, neomycin, gentamycin and streptomycin were 11.1%, 77.8%, 66.7% and 44.4%, respectively. The presence of antibiotic resistance genes van, aph or aadA2 were identified in 6 resistant strains. Sequencing results of aph and aadA2 amplicon demonstrated 100% and 99% identity to the resistant genes in vector pEXKm4 and Lactococcus lactis subsp. cremoris, respectively. L. bulgaricus and S. thermophilus used in dairy products can harbour antibiotic resistance genes and disseminate the resistance through food. Screening for antibiotic resistance in fermented foods should be a routine inspection for food safety. |
| first_indexed | 2024-12-14T15:02:03Z |
| format | Article |
| id | doaj.art-a0ef73d91a674a6c9394dbdf58419d6a |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-12-14T15:02:03Z |
| publishDate | 2019-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-a0ef73d91a674a6c9394dbdf58419d6a2022-12-21T22:56:48ZengElsevierJournal of Agriculture and Food Research2666-15432019-12-011100006Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, ChinaKaidi Wang0Hongwei Zhang1Jinsong Feng2Luyao Ma3César de la Fuente-Núñez4Shuo Wang5Xiaonan Lu6Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, CanadaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Animal & Plant & Foodstuffs Inspection Center of Tianjin Customs District, Tianjin, 300387, ChinaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Michael Smith Laboratories, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Department of Microbiology and Immunology, The University of British Columbia, Vancouver, BC, V6T1Z3, CanadaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, CanadaSynthetic Biology Group, MIT Synthetic Biology Center, The Center for Microbiome Informatics and Therapeutics, Research Laboratory of Electronics, Department of Biological Engineering, Department of Electrical Engineering and Computer Science, Massachusetts Institute of Technology, Cambridge, MA, 02139, United StatesTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, ChinaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Corresponding author.Antibiotic resistance poses safety risk to public health. Limited studies have considered the spread of resistance due to bacteria used in food production. We conducted a study investigating the antibiotic resistance of lactic acid bacteria from fermented dairy products in Tianjin. A total of 9 strains (3 Lactobacillus bulgaricus and 6 Streptococcus thermophilus) were isolated from commercial yogurt and cheese. Antibiotic resistance to 4 antibiotics of all isolates was analyzed by disc diffusion method and the corresponding resistance genes were determined using PCR and sequencing. Eight of 9 isolates were identified to be resistant to at least one antibiotic and 6 isolates displayed multi-drug resistance. Occurrence rate of antibiotic resistant strains to vancomycin, neomycin, gentamycin and streptomycin were 11.1%, 77.8%, 66.7% and 44.4%, respectively. The presence of antibiotic resistance genes van, aph or aadA2 were identified in 6 resistant strains. Sequencing results of aph and aadA2 amplicon demonstrated 100% and 99% identity to the resistant genes in vector pEXKm4 and Lactococcus lactis subsp. cremoris, respectively. L. bulgaricus and S. thermophilus used in dairy products can harbour antibiotic resistance genes and disseminate the resistance through food. Screening for antibiotic resistance in fermented foods should be a routine inspection for food safety.http://www.sciencedirect.com/science/article/pii/S2666154319300067Antibiotic resistanceLactic acid bacteriaDairy productsResistance genes |
| spellingShingle | Kaidi Wang Hongwei Zhang Jinsong Feng Luyao Ma César de la Fuente-Núñez Shuo Wang Xiaonan Lu Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China Journal of Agriculture and Food Research Antibiotic resistance Lactic acid bacteria Dairy products Resistance genes |
| title | Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China |
| title_full | Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China |
| title_fullStr | Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China |
| title_full_unstemmed | Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China |
| title_short | Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China |
| title_sort | antibiotic resistance of lactic acid bacteria isolated from dairy products in tianjin china |
| topic | Antibiotic resistance Lactic acid bacteria Dairy products Resistance genes |
| url | http://www.sciencedirect.com/science/article/pii/S2666154319300067 |
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