{"title":"Identification and Antibiotic Resistance of Lactobacillus and Bifidobacterium Species From Manufactured Probiotic Dairy Products","authors":"Seda Seyirt, Başar Uymaz Tezel, Pınar Şanlıbaba","doi":"10.1155/2024/1619353","DOIUrl":null,"url":null,"abstract":"<p>The objective of this study was to enumerate and identify <i>Lactobacillus</i> spp. and <i>Bifidobacterium</i> spp. from 70 samples of commercial dairy probiotic products and assess the antibiotic resistance profile of these probiotic cultures. Viable <i>Lactobacillus</i> spp. and <i>Bifidobacterium</i> spp. were not detected in 13 of 70 probiotic dairy products. Fifty-six products with specific claims of viable bacteria met or exceeded their label claim. Only one of the tested products had a lower number of viable bacteria than stated on the label. Based on the label claims, 11 samples explicitly indicated the presence of monoculture <i>Bifidobacterium</i> spp. strains. Meanwhile, 36 samples were labelled as containing a combination of <i>Lactobacillus</i> spp. and <i>Bifidobacterium</i> spp. species. However, 23 samples did not provide detailed information about the specific probiotic species present. The disc diffusion method was used for determining antibiotic resistance. High levels of resistance to methicillin (100%), vancomycin (95.3%), and cefoxitin (90.7%) were observed in <i>Lactobacillus</i> spp. strains. <i>Bifidobacterium</i> spp. strains were determined to have high frequencies of resistance to cefoxitin (100%), vancomycin (100%), and methicillin (95.6%). Finally, MDR rates were found to be 100% in <i>Bifidobacterium</i> and 95.3% in <i>Lactobacillus</i> species. Antibiotic resistance should be regarded as a significant part of the safety assessment of probiotics. Novel approaches will be essential for addressing MDR bacteria.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1619353","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/1619353","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The objective of this study was to enumerate and identify Lactobacillus spp. and Bifidobacterium spp. from 70 samples of commercial dairy probiotic products and assess the antibiotic resistance profile of these probiotic cultures. Viable Lactobacillus spp. and Bifidobacterium spp. were not detected in 13 of 70 probiotic dairy products. Fifty-six products with specific claims of viable bacteria met or exceeded their label claim. Only one of the tested products had a lower number of viable bacteria than stated on the label. Based on the label claims, 11 samples explicitly indicated the presence of monoculture Bifidobacterium spp. strains. Meanwhile, 36 samples were labelled as containing a combination of Lactobacillus spp. and Bifidobacterium spp. species. However, 23 samples did not provide detailed information about the specific probiotic species present. The disc diffusion method was used for determining antibiotic resistance. High levels of resistance to methicillin (100%), vancomycin (95.3%), and cefoxitin (90.7%) were observed in Lactobacillus spp. strains. Bifidobacterium spp. strains were determined to have high frequencies of resistance to cefoxitin (100%), vancomycin (100%), and methicillin (95.6%). Finally, MDR rates were found to be 100% in Bifidobacterium and 95.3% in Lactobacillus species. Antibiotic resistance should be regarded as a significant part of the safety assessment of probiotics. Novel approaches will be essential for addressing MDR bacteria.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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