Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products

ERGİNKAYA Z., Turhan E. U., TATLI D.

IRANIAN JOURNAL OF VETERINARY RESEARCH, vol.19, no.1, pp.53-56, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 1
  • Publication Date: 2018
  • Doi Number: 10.22099/ijvr.2018.4769
  • Journal Name: IRANIAN JOURNAL OF VETERINARY RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.53-56
  • Keywords: Antibiotic resistance, Lactic acid bacteria, Traditional fermented dairy product, CHEESE, SUSCEPTIBILITY
  • Çukurova University Affiliated: Yes

Abstract

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camiz cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were isolated from these dairy products. Lactobacillus spp. were resistant to vancomycin (58%), erythromycin (10.8%), tetracycline (4.3%), gentamicin (28%), and ciprofloxacin (26%). Streptococcus spp. were resistant to vancomycin (40%), erythromycin (10%), chloramphenicol (10%), gentamicin (20%), and ciprofloxacin (30%). Bifidobacterium spp. were resistant to vancomycin (60%), E 15 (6.6%), gentamicin (20%), and ciprofloxacin (33%). Enterococcus spp. were resistant to vancomycin (100%), erythromycin (100%), rifampin (100%), and ciprofloxacin (100%). As a result, LAB islated from dairy products in this study showed mostly resistance to vancomycin.