Identification of Antibiotic-Resistance Genes from Lactic Acid Bacteria in Indonesian Fermented Foods

LINDA SUKMARINI,IKRIMAH MUZDALIFAH,MARIDHA NORMAWATI,APON ZAENAL MUSTOPA

doi:10.4308/hjb.21.3.144

LINDA SUKMARINI, IKRIMAH MUZDALIFAH + Show 2 more

Open Access

https://doi.org/10.4308/hjb.21.3.144

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Abstract

Lactic acid bacteria (LAB) are known to have an important role in food fermentation and are thought to have health-promoting abilities such as probiotic properties. In this study, LAB were isolated from Indonesian fermented foods such as dadih (fermented buffalo milk), tempoyak (fermented durian), bekasam (fermented meat), and tape ketan (fermented glutinous rice). Those isolates were investigated for their resistance to two antibiotics: chloramphenicol and erythromycin. Recent efforts in food science have sought to identify genetic markers for antibiotic resistance within LAB strains, so that these genes can be selected for genetic modification. Such research is currently being directed toward the development of food-grade vectors (plasmid). The aim of this study was to screen LAB isolated from Indonesian traditional fermented foods, for chloramphenicol and erythromycin resistance. In this study, a total of 120 LAB samples were taken from traditional Indonesia fermented foods, and were tested for resistance to chloramphenicol and erythromycin. The results show that three LAB strains remained resistant to doses of up to 5 µg/mL chloramphenicol, while the LAB strain Lactobacillus plantarum showed resistance to the antibiotic erythromycin up to a concentration of 15 µg/mL.

Highlights

Antibiotic resistance (AR) has become a global concern as a result of increasing use of antibiotics in humans as well as animals
A total of 120 samples of lactic acid bacteria (LAB) isolated from dadih, tempoyak, bekasam, and tape ketan were obtained from stock cultures taken from the Research Center for Biotechnology Indonesian Institute of Sciences (LIPI)
All LAB were maintained by subculturing in Mann Rogosa and Sharpe (MRS) (Oxoid, UK) broth medium supplemented with 0.02% (w/v) sodium azide from 1% (v/v) inoculum and incubated overnight at 37 oC

Summary

Introduction

Antibiotic resistance (AR) has become a global concern as a result of increasing use of antibiotics in humans as well as animals. Compounding this risk is the possibility of horizontal transfer among bacteria in nature so that resistant bacteria may spread zoonotically from animals to humans or between animal species and populations. Studies on selection and dissemination of AR have focused mainly on species with medical clinical relevance (Tjaniadi et al 2003; Deashinta et al 2007). Interest is lately expanding to include studies on food microbes, with greater attention to probiotic lactic acid bacteria (LAB). Interest in antibiotic resistance traits as selectable markers for the genetic modification of LAB, is being directed toward generating food grade vectors (Mathur & Singh 2005; Pan et al 2011)

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