Evaluation for Lactic Acid Bacteria Safety in Traditional Fermented Food
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Abstract:
The 38 lactic acid bacteria (LAB) isolated from traditional fermented foods were used as the research object. The hemolysis test, gelatin liquefaction test, and indole test were used to test the toxin-producing metabolites of the tested strains. The K-B method was used to detect the sensitivity of strains to 25 kinds of antibiotics, and polymerase chain reaction was used to detect the drug resistance genes carried by the strains. The results showed that the hemolysis test, gelatin liquefaction test and indole test of 38 strains of lactic acid bacteria were all negative, indicating that the strains did not produce related toxic substances in the process of growth and metabolism. Thirty-eight strains of lactic acid bacteria were all sensitive to 7 antibiotics including ceftriaxone, cefotaxime, tetracycline, doxycycline, chloramphenicol, clindamycin, erythromycin; some strains were resistant to the other 18 antibiotics to varying degrees, with the highest resistance rate to sulfisoxazole (52.63%), followed by kanamycin (34.21%), vancomycin (31.58%), amikacin (26.32%), streptomycin (15.79%), rifampicin (2.63%). The drug resistance spectrum analysis showed that the tested Lactobacillus plantarum had multiple resistance phenomenon. PCR detected 3 kinds of resistance genes, namely chloramphenicol resistance gene catA (2.63%), vancomycin resistance gene vanA (5.26%), rifampicin resistance gene rpoB (42.11%). The results showed that 38 strains of lactic acid bacteria isolated from traditional fermented foods had no safety risks related to toxin-producing metabolites, but they were resistant to some antibiotics, and the detection rate of rpoB was high. This study provides a theoretical reference for the improvement of lactic acid bacteria safety in traditional fermented food.
