Antibiotic resistance profile of lactic acid bacteria from traditional meat products

Year 2019, Volume: 25 Issue: 7, 834 - 838, 26.12.2019

Zerrin Erginkaya , İbrahim Yalanca Emel Ünal Turhan

Abstract

The present research is aimed isolation of lactic acid bacteria from some traditional meat products and detection of antibiotic resistant strains. In the present study, total 41 lactic acid bacteria including Lactobacillus spp., Pediococcus spp., Leuconostoc spp. and Enterococcus spp. were isolated. Antibiotic resistance of these isolates were detected by Kirby Bauer-Disc Diffusion Method. It was found that all of lactic acid bacteria isolates from sucuk and pastırma had resistance to vancomycin and ciprofloxacin, while they exhibited susceptible to chloramphenicol, erythromycin and ampicillin. Additionally, some of lactic acid bacteria showed resistance against rifampicin, tetracycline and gentamicin. The observation of different resistance profile in sucuk and pastrami samples revealed need of systematic studies dealing with antibiotic resistance in lactic acid bacteria from traditional meat products.

Keywords

Sucuk, Pastırma, Antibiotic resistance, Lactic acid bacteria

Geleneksel et ürünlerindeki laktik asit bakterilerinin antibiyotik direnç profili

Abstract

Bu çalışmanın amacı bazı geleneksel et ürünlerinden laktik asit bakterilerini izole etmek ve bu izolatların antibiyotik dirençliliklerini belirlemektir. Çalışmada sucuk ve pastırma örneklerinden Lactobacillus spp., Pediococcus spp., Leuconostoc spp. ve Enterococcus spp. olmak üzere toplam 41 adet laktik asit bakterisi izole edilmiştir. İzolatların antibiyotik dirençlilikleri Kirby-Bauer Disk Difüzyon yöntemi kullanılarak saptanmıştır. Sucuk ve pastırma örneklerinden elde edilen laktik asit bakterisi izolatlarının tamamı vankomisin ve siprofloksasine dirençli bulunurken, kloramfenikol, eritromisin ve ampisiline karşı duyarlı bulunmuşlardır. Laktik asit bakterisi izolatlarının bazılarında ayrıca rifampisin, tetrasiklin, ve gentamisin direnci de saptanmıştır. Sucuk ve pastırma örneklerinde farklı direnç profillerinin gözlenmesi geleneksel et ürünlerindeki antibiyotik dirençliliği ile ilgili sistematik bir çalışma yapılması gerekliliğini ortaya koymuştur.

Keywords

Sucuk, Pastırma, Antibiyotik direnci, Laktik asit bakterisi

References

• Darsanaki RK, Aliabadi MA, Chakoosari MMD. “Antibiotic resistance of lactic acid bacteria”. Scientific Journal of Microbiology, 2(11), 201-206, 2013.
• Demirel YN, Gürler Z. “Hayvansal gıdalardan izole edilen laktik asit bakterilerinin antibiyotik direnç profilleri”. Kocatepe Veterinary Journal, 9(4), 372-378, 2016.
• Mathur S, Singh R. “Antibiotic resistance in food lactic acid bacteria-a review”. International Journal of Food Microbiology, 105(3), 281-295, 2005.
• Abriouel H, Munoz MCC, Lerma LL, Montoro BP, Bockelmann W, Pichner R, Kabisch J, Cho GS, Franz CMAP, Galvez A, Benomar N. “New insights in antibiotic resistance of Lactobacillus species from fermented foods”. Food Research International, 78, 465–481, 2015.
• Alp D, Öner Z. “Bazı laktik asit bakterilerinin antibiyotik dirençlilikleri ve aroma maddeleri oluşturma özelliklerinin belirlenmesi”. Gıda, 39(6), 331-337, 2014.
• Herreos MA, Sandoval H, Gonzalez L, Castroj M, Frenso JM, Tornadijo ME. “Antimicrobial activitiy and antibiotic resistance of lactic acid bacteria ısolated from armada cheese (a spanish goats’ milk cheese) in Spain”. Food Microbiology, 22(5), 455-59, 2005.
• Cebirbay MA. Fermente ve Isıl İşlem Uygulanmış Sucuklarda Bazı Lactobacillus ve Patojen Bakterilerin Antibiyotik Dirençliliklerinin Belirlenmesi. Doktora Tezi, Selçuk Üniversitesi, Konya, Türkiye, 2014.
• Erkkilä S, Petäjä E. “Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use”. Meat Science, 55(3), 297-300, 2000.
• Ammor MS, Mayo B. “Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update”. Meat Science, 76(1), 138-146, 2007.
• Çelik H, Durak Y, Uysal A. “Bazı ticari ve ev yapımı yoğurtlardan izole edilen laktik asit bakterilerinin antibiyotik duyarlılıkları”. Selçuk Üniversitesi Fen Fakültesi Dergisi, 42(2), 149-160, 2016.
• Halkman K. Merck Gıda Mikrobiyolojisi Uygulamaları. Ankara, Türkiye, Başak Matbaacılık Limited Şti., 2005.
• Truant AL. Manual of Commercial Methods in Clinical Microbiology. 1st ed. USA, American Society for Microbiology Press, 2002.
• Klein G. “Taxonomy, ecology and antibiotic resistance of enterococci from food and gastrointestinal tract”. International Journal of Food Microbiology, 88(2-3), 123-131, 2003.
• Gür D. Antimikrobik Duyarlılık Testi İçin Uygulama Standartları. Bilimsel Tıp Yayınevi, Ankara, Türkiye, 2007.
• Fraqueze MJ. “Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages”. International Journal of Food Microbiology, 212, 76-88, 2015.
• Özdemir H, Sırıken B. “Pastırmadan izole edilen laktobasillerin bazı biyokimyasal ve fizyolojik özellikleri”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 43, 307-310, 1996.
• Toksoy A, Beyatlı Y, Aslım B. “Sucuk ve sosislerden izole edilen Lactobacillus plantarum suşlarının bazı metabolik ve antimikrobiyal aktivitelerinin incelenmesi”. Türk Veterinerlik ve Hayvancılık Dergisi, 23, 533-540, 1999.
• Çon AH, Gökalp HY. “Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples”. Meat Science, 55(1), 89-96, 2000.
• Kaban G, Aksu MI, Kaya M. “Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.)”. Journal of Food Safety, 27(4), 400-410, 2007.
• Adıguzel CG, Atasever M. “Phenotypic and genotypic characterization of lactic acid bacteria isolated from turkish dry fermented sausage”. Romanian Biotechnologinal Letter, 14(1), 4130-4138, 2009.
• Bacha K, Mehari T, Ashenafi M. “Antimicrobial susceptibility patterns of lab isolated from wakalim, a traditional ethiopian fermented sausage”. Journal of Food Safety, 30(1), 213-223, 2010.
• Yamaner Ç, Uysal H, Ayvaz M, Akgül FY, Sevindik E, Avcı MK. “Türkiye’nin farklı illerinden toplanan tarhana örneklerinden izole edilen laktik asit bakterilerinin antibiyotik dirençleri”. 18. Ulusal Biyoteknoloji Kongresi, Konya, Türkiye, 18-19 Aralık 2015.
• Meral H, Korukluoğlu M. “Laktik asit bakterilerinin antibiyotik direnç mekanizmaları”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(2), 71-82, 2014.
• Palme JB. “Antibiotic resistance in the food supply chain: where can sequencing and metagenomics aid risk assessment?”. Current Opinion in Food Science, 14, 66-71, 2017.
• Ma Q, Fu Y, Sun H, Huang Y, Li L, Yu Q, Dinnyes A, Sun Q. “Antimicrobial resistance of Lactobacillus spp. from fermented foods and human gut”. LWT-Food Science and Technology, 86, 201-208, 2017.
• Nawaz M, Wang J, Zhou A, Ma C, Wu X, Moore JE, Millar BC, Xu J. “Characterization and transfer of antibiotic resistance in lactic acid bacteria from fermented food products”. Current Microbiology, 62(3), 1081-1089, 2011.
• Barbosa J, Ferreira V, Teixeira P. “Antibiotic susceptibility of enterococci isolated from traditional fermented meat products”. Food Microbiology, 26(5), 527-532, 2009.
• Katla AK, Kruse H, Johnsen G, Herikstad H. “Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products”. International Journal of Food Microbiology, 67(1-2), 147-152, 2001.
• Temmerman R, Pot B, Huys G, Swıngs J. “Identification and antibiotic susceptibility of bacterial isolates from probiotic products”. International Journal of Food Microbiology, 81(1), 1-10, 2003.
• Coppola R, Succı M, Tremonte P, Reale A, Salzano G, Sorrentino E. “Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from parmigiano reggiano cheese”. Lait, 85(3), 193-204, 2005.
• Hummel A, Holzapfel WH, Franz CMAP. “Characterisation and transfer of antibiotic resistance genes from enterococci isolated from food”. Systematic and Applied Microbiology, 30(1), 1-7, 2007.
• Lukasova J, Sustackova A. “Enterococci and antibiotic resistance”. Acta Veterinary Brno, 72(2), 315-323, 2003.
• Peters J, Mac K, Wichmann-Schauer H, Klein G, Ellerbroek L. “Species distribution and antibiotic resistance patterns of enterococci isolated from food of animal origin in Germany”. International Journal of Food Microbiology, 88(2-3), 311-314, 2003.
• Wolupeck HL, Morete CA, Dalla Santa OR, Luciano FB, Madeira HMF, Macedo REF. “Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages”. Ciência Rural Santa Maria, 47(8), 1-7, 2017.
• Pavli FG, Argyri AA, Papadopoulou OS, Nychas GJE, Chorianopoulos NG, Tassou CC. “Probiotic potential of lactic acid bacteria from traditional fermented dairy and meat products: assessment by in vitro tests and molecular characterization”. Journal of Probiotics & Health, 4(3), 1-9, 2016.
• Dinçer E. Et ve Et Ürünlerinden Laktik Ait Bakterilerinin İzolasyonu ve Bunların Antimikrobiyal Aktivitelerinin Belirlenmesi. Yüksek Lisans Tezi, Eskişehir Anadolu Üniversitesi, Eskişehir, Türkiye, 2007.
• Nur YZ, Aslim B. “Assessment of Potential Probiotic and Starter Properties of Pediococcus spp. Isolated from Turkish-Type Fermented Sausages (Sucuk)”. Journal of Microbiology and Biotechnology, 20(1), 161-168, 2010.
• Federici S, Ciarrocchi F, Campana R, Ciandrini E, Blasi G, Baffone W. “Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy”. Meat Science, 98(4), 575-584, 2014.