Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process

The probiotic potential of Lactobacillus species isolated from infant feces was investigated. For this study, the antibiotic susceptibility, tolerance in gut-related conditions, antimicrobial activity, and ability to adhere to a human colorectal adenocarcinoma cell line (Caco-2 cells) of four commonwere assessed. Most isolates that which were sensitive to imipenem, ampicillin, gentamycin, erythromycin and tetracycline were selected for other tests. L. gasseri isolates had the greatest sensitivity to gastric and intestinal fluids (<10% viability). L. fermentum (FH5, FH13 and FH18) had the highest adhesion to Caco-2 cells. The lowest antibacterial activity against pathogenic bacteria was shown by L. gasseri strains in spot tests. Furthermore, non-adjusted cell-free culture supernatants with low pH had greater antimicrobial activity, which was related to organic acid. The results showed that some isolates of L. rhamnosus and L. fermentum are suitable for use as a probiotic.

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“…Microbiological breakpoint values according to † , the Clinical and Laboratory Standards Institute and ‡, Casado Muñoz …”

Section: Resultsmentioning

confidence: 99%

Assessment and comparison of probiotic potential of four Lactobacillus species isolated from feces samples of Iranian infants

Halimi

Mirsalehian

2016

Microbiology and Immunology

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“…Phenotypically, multiresistant isolates did not show antibiotic resistance genes in a study performed by Muñoz et al (2014). This fact suggests that other mechanisms may contribute to phenotypic resistance, or other genes that may be involved in the resistance acquisition mechanism (Haubert, Mendonça, & Lopes, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…(Ashraf & Shah, 2011). Acquired resistance is horizontally transferable to pathogens from the food product until its consumption, and it emerges from genetic changes by mutations or acquisition of genetic elements (plasmids or transposons) (Muñoz et al, 2014). However, the phenotypic resistance profile should be taken into account.…”

Section: Discussionmentioning

confidence: 99%

“…LAB also contribute to the sensory properties of fermented foods because their enzymatic activities promote biochemical reactions associated with the development of flavor during ripening (Leroy & De Vuyst, 2004). However, some species can cause health risks in humans by generating toxic metabolites (Ladero et al, 2015) or transferring antibiotic resistance genes to foodborne pathogens (Muñoz, Benomar, Lerma, Gálvez, & Abriouel, 2014).…”

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confidence: 99%

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Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Funck

Marques

Cruxen

et al. 2019

J Food Process Preserv

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The aim of this study was to evaluate the probiotic potential and the viability in fermented oat dairy beverage of Lactobacillus curvatus isolate P99. Probiotic potential was assessed through the survival in simulated gastrointestinal tract conditions, autoaggregation, coaggregation, and hydrophobicity capacity and antimicrobial activity. The safety aspects of the isolate were evaluated for application in food, and these were determined by phenotypic and genotypic tests. Isolate P99 was able to survive in simulated gastrointestinal tract conditions and showed hydrophobicity, autoaggregation, and coaggregation with Listeria monocytogenes. Moreover, the isolate and its cell free supernatant showed antimicrobial activity against Gram‐positive and Gram‐negative microorganisms. L. curvatus P99 showed in vitro probiotic potential, fulfilled safety aspects, and remained viable for 35 days in fermented oat dairy beverage stored at 4°C. Moreover, probiotic fermented oat dairy beverage demonstrated high acceptability. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods. Practical applications Probiotics are microorganisms capable of providing health benefits to the host. However, isolates with probiotic potential from foods, when used as adjuvant cultures in foods, promote desirable sensory attributes and ensure microbiologically safe food. In this study, we found that Lactobacillus curvatus P99 presented probiotic potential and remains viable for 35 days when used in the production of fermented oat dairy beverage. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods.

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“…Most Lactobacillus species are intrinsically resistant to aminoglycosides (gentamicin, kanamycin, streptomycin, and neomycin), ciprofloxacin, and trimethoprim, and they are susceptible to penicillin and ␤-lactams, chloramphenicol, tetracycline, erythromycin, linezolid, and quinupristin-dalfopristin (14). However, acquired resistance to tetracycline, erythromycin, clindamycin, and chloramphenicol has been detected in lactobacilli isolated from fermented foods (17)(18)(19)(20). Given the widespread use of some species of this genus in fermented food production and functional foods/probiotics, lactobacilli could act as donors or reservoirs for AR genes, with the potential risk of transferring these genes to pathogenic bacteria in food matrices as well as in the gastrointestinal tract (GIT) (21).…”

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confidence: 99%

Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp

Campedelli

Mathur

Salvetti

et al. 2019

Appl Environ Microbiol

217

160

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Lactobacillus species are widely used as probiotics and starter cultures for a variety of foods, supported by a long history of safe usage. Although more than 35 species meet the European Food Safety Authority (EFSA) criteria for qualified presumption of safety status, the safety of Lactobacillus species and their carriage of antibiotic resistance (AR) genes is under continuing ad hoc review. To comprehensively update the identification of AR in the genus Lactobacillus, we determined the antibiotic susceptibility patterns of 182 Lactobacillus type strains and compared these phenotypes to their genotypes based on genome-wide annotations of AR genes. Resistances to trimethoprim, vancomycin, and kanamycin were the most common phenotypes. A combination of homology-based screening and manual annotation identified genes encoding resistance to aminoglycosides (20 sequences), tetracycline (18), erythromycin (6), clindamycin (60), and chloramphenicol (42). In particular, the genes aac(3) and lsa, involved in resistance to aminoglycosides and clindamycin, respectively, were found in Lactobacillus spp. Acquired determinants predicted to code for tetracycline and erythromycin resistance were detected in Lactobacillus ingluviei, Lactobacillus amylophilus, and Lactobacillus amylotrophicus, flanked in the genome by mobile genetic elements with potential for horizontal transfer. IMPORTANCE Lactobacillus species are generally considered to be nonpathogenic and are used in a wide variety of foods and products for humans and animals. However, many of the species examined in this study have antibiotic resistance levels which exceed those recommended by the EFSA, suggesting that these cutoff values should be reexamined in light of the genetic basis for resistance discussed here. Our data provide evidence for rationally revising the regulatory guidelines for safety assessment of lactobacilli entering the food chain as starter cultures, food preservatives, or probiotics and will facilitate comprehensive genotype-based assessment of strains for safety screening.

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Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process

Cited by 80 publications

References 55 publications

Assessment and comparison of probiotic potential of four Lactobacillus species isolated from feces samples of Iranian infants

Assessment and comparison of probiotic potential of four Lactobacillus species isolated from feces samples of Iranian infants

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp

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