Antibiotic resistance profile of lactic acid bacteria from traditional meat products

Yıl 2019, Cilt: 25 Sayı: 7, 834 - 838, 26.12.2019

Zerrin Erginkaya , İbrahim Yalanca Emel Ünal Turhan

Öz

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.

Anahtar Kelimeler

Sucuk, Pastırma, Antibiotic resistance, Lactic acid bacteria

Geleneksel et ürünlerindeki laktik asit bakterilerinin antibiyotik direnç profili

Öz

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.

Anahtar Kelimeler

Sucuk, Pastırma, Antibiyotik direnci, Laktik asit bakterisi

Kaynakça

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