Antimicrobial Resistance of Lactobacillus johnsonii and Lactobacillus zeae in Raw Milk

Abstract

Lactobacillus johnsonii and Lactobacillus zeae are among the lactobacilli with probiotic properties, which occur in sour milk products, cheeses, and to a lesser extent in raw milk. Recently, resistant strains have been detected in various species of lactobacilli. The aim of the study was to determine the incidence of resistant Lactobacillus johnsonii and Lactobacillus zeae strains in various types of raw milk. A total of 245 isolates were identified by matrix-assisted laser desorption/ionization mass spectrometry and polymerase chain reaction methods as Lactobacillus sp., of which 23 isolates of Lactobacillus johnsonii and 18 isolates of Lactobacillus zeae were confirmed. Determination of susceptibility to selected antibiotics was performed using the E-test and broth dilution method, where 7.3% of lactobacilli strains were evaluated as ampicillin-resistant, 14.7% of isolates as erythromycin-resistant, and 4.9% of isolates as clindamycin-resistant. The genus Lactobacillus johnsonii had the highest resistance to erythromycin (34.8%), similar to Lactobacillus zeae (33.3%). Of the 41 isolates, the presence of the gene was confirmed in five Lactobacillus johnsonii strains and in two strains of Lactobacillus zeae. The presence of resistant strains of Lactobacillus johnsonii and Lactobacillus zeae is a potential risk in terms of spreading antimicrobial resistance through the food chain.

Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk

“…Lactobacilli are widely present in milk and various fermented dairy products. Their presence in raw cow, sheep, and goat milk was confirmed in the study by Výrostková et al [72], where the number of bacteria of the genus Lactobacillus sp. was in raw cow's milk 3.8 ± 0.1 log CFU/mL, raw sheep's milk 3.2 ± 0.1 log CFU/mL, and in raw goat's milk 2.0 ± 0.1 log CFU/mL.…”

Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product

“…Based on other research, L. zeae has been found in the middle stage of Chinese sauerkraut fermentation (Xiong et al, 2012). L. zeae was found in raw milk (Výrostková et al, 2020), dairy products (Švec et al, 2005) and animal intestine (Wang et al, 2011).…”

“…Meanwhile, other research shows that the Lactobacillus strain obtained are sensitive to tetracycline, erythromycin, and chloramphenicol (Gotteland et al, 2014). L. zea from raw milk was resistant to erythromycin, clindamycin, and ampicilin (Výrostková et al, 2020). The resistance of a bacterium to antimicrobial substances is a specific strain (Danielsen & Wind, 2003).…”

Functional and genomic characterization of a novel probiotic Lactobacillus johnsonii KD1 against shrimp WSSV infection

“…The genes ermT, ermA, ermB, ermY, erm46, and ermR producing the Erm 23S ribosomal RNA methyltransferase have been reported to cause resistance to lincosamide, macrolide, and streptogramin b antibiotics 25 . Especially, ermB is prevalent in Lactobacillus and confers erythromycin resistance 26 . This corresponds with another study that identified ermB dependent erythromycin resistance in L. johnsonii 27,28 .…”