RESISTANCE OF LACTIC FERMENTATION BACTERIA LACTOBACILLUS ISOLATED FROM NATURAL ENVIRONMENTS TO ANTIBIOTICS - SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 2001;51(3):51–54
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ABSTRACT
The aim of the present paper was to determine the level of resistance of Lactobacillus bacteria isolated from sauerkraut and pickled cucumbers to antibiotics. Lactic fermentation bacteria were isolated on MRS, according to the methodology elaborated by Rogos. Tests API 50 CH (produced by the company bioMerieux) were applied for identification. Resistance to antibiotics was determined employing the diffusion method. It was found that the resistance of Lactobacillus rods isolated from pickled products to antibiotics depended on the strain species and source of its origin. All strains of Lactobacillus plantarum and Lactobacillus brevis were resistant to nalidixic acid, 41.3% of strains turned out to be resistant to kanamycin, while only 3.4% to neomycin. As concerns polypeptide antibiotics, 27.5% of the strains tested were resistant to colistin. All strains of lactic fermentation bacteria isolated from pickled vegetables were sensitive to β-lactam antibiotics, riphamycins, furan derivatives and chloramphenicol.
ISSN:1230-0322