Antibiotic Susceptibility of Lactobacillus bulgaricus Isolated from Yoghurt

Abstract

Abstract: Lactobacillus bulgaricus strains were isolated from different yoghurt brands produced in different regions in China and analyzed for genetic diversity and antibiotic susceptibility. Further, antibiotic-resistant isolates were subjected to genetic analysis. A total of 18 Lactobacillus bulgaricus strains were obtained using modified MRS medium. They were subjected to RAPD typing and analyzed for susceptibility to 11 different antibiotics. Besides, their potential antibiotic-resistance genes were detected by PCR. The results showed that 18 Lactobacillus bulgaricus isolates had considerable genetic diversity and diverse antibiotic-resistance phenotypes. All of them were susceptible to roxithromycin and resistant to kanamycin. Meanwhile, they also could resist ampicillin, penicillin G, chlortetracycline, chloramphenicol, tetracycline, lincomycin, streptomycin, neomycin and gentamycin to different extents. tet(M) gene was detected in isolate B-8, and ant(6) gene in both B-8 and B-41, and aph(3’)-Ⅲa gene in B-43, B-47, B-49 and B-51. These findings suggested that 18 Lactobacillus bulgaricus isolates had serious multiple antibiotic resistance.

Key words: Lactobacillus bulgaricus, genetic diversity, antibiotic susceptibility, RAPD, resistance genes

CLC Number:

TS252.54

Zhang Jian-xin WEI Xin-Yuan. Antibiotic Susceptibility of Lactobacillus bulgaricus Isolated from Yoghurt[J]. FOOD SCIENCE, 2012, 33(21): 202-207.

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