Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China

Kaidi Wang; Hongwei Zhang; Jinsong Feng; Luyao Ma; César de la Fuente-Núñez; Shuo Wang; Xiaonan Lu

Journal of Agriculture and Food Research (Dec 2019)

Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin, China

Kaidi Wang,
Hongwei Zhang,
Jinsong Feng,
Luyao Ma,
César de la Fuente-Núñez,
Shuo Wang,
Xiaonan Lu

Affiliations

Kaidi Wang: Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada
Hongwei Zhang: Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Animal & Plant & Foodstuffs Inspection Center of Tianjin Customs District, Tianjin, 300387, China
Jinsong Feng: Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Michael Smith Laboratories, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Department of Microbiology and Immunology, The University of British Columbia, Vancouver, BC, V6T1Z3, Canada
Luyao Ma: Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada
César de la Fuente-Núñez: Synthetic Biology Group, MIT Synthetic Biology Center, The Center for Microbiome Informatics and Therapeutics, Research Laboratory of Electronics, Department of Biological Engineering, Department of Electrical Engineering and Computer Science, Massachusetts Institute of Technology, Cambridge, MA, 02139, United States
Shuo Wang: Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China
Xiaonan Lu: Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T1Z4, Canada; Corresponding author.

Journal volume & issue: Vol. 1
p. 100006

Abstract

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Antibiotic resistance poses safety risk to public health. Limited studies have considered the spread of resistance due to bacteria used in food production. We conducted a study investigating the antibiotic resistance of lactic acid bacteria from fermented dairy products in Tianjin. A total of 9 strains (3 Lactobacillus bulgaricus and 6 Streptococcus thermophilus) were isolated from commercial yogurt and cheese. Antibiotic resistance to 4 antibiotics of all isolates was analyzed by disc diffusion method and the corresponding resistance genes were determined using PCR and sequencing. Eight of 9 isolates were identified to be resistant to at least one antibiotic and 6 isolates displayed multi-drug resistance. Occurrence rate of antibiotic resistant strains to vancomycin, neomycin, gentamycin and streptomycin were 11.1%, 77.8%, 66.7% and 44.4%, respectively. The presence of antibiotic resistance genes van, aph or aadA2 were identified in 6 resistant strains. Sequencing results of aph and aadA2 amplicon demonstrated 100% and 99% identity to the resistant genes in vector pEXKm4 and Lactococcus lactis subsp. cremoris, respectively. L. bulgaricus and S. thermophilus used in dairy products can harbour antibiotic resistance genes and disseminate the resistance through food. Screening for antibiotic resistance in fermented foods should be a routine inspection for food safety.

Published in Journal of Agriculture and Food Research

ISSN: 2666-1543 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Agriculture: Agriculture (General); Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-agriculture-and-food-research

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