Detection, genetic diversity and antibiotic resistance profiles of Bacillus cereus isolated from sago processing plants in Malaysia

Abstract

Aims: Bacillus cereus is a Gram-positive, rod-shaped and spore-forming bacterium. It is a ubiquitous bacterium which is widely distributed in several environments such as soil and plants and is commonly isolated from food and its processing environment. This study was aimed to determine the genetic diversity and antibiotic resistance of B. cereus isolated from sago processing in Sarawak. Methodology and results: Out of 120 samples, 42 B. cereus isolates were detected with the presence of hly gene of B. cereus by using specific polymerase chain reaction (PCR). Twenty B. cereus isolates were randomly selected and further characterized by pulsed-field gel electrophoresis (PFGE) of chromosomal DNA digested with NotI to examine the genetic diversity. The result of the PFGE analysis confirmed that the B. cereus strains in sago processing were genetically diverse. Based on the dendrogram generated, B. cereus strains were grouped into two major clusters and these clusters were grouped together based on sources of isolation. The investigation on the antibiotic resistance of B. cereus strains revealed that the B. cereus strains were uniformly highly resistant to penicillin and ampicillin and highly susceptible to imipenem and norfloxacin. Conclusion, significance and impact of study: The results of this study suggest that the B. cereus isolated from sago processing derived from a mixture of sensitive and resistant strains with diverse genetic contents.

Draft Genome Sequence of Bacillus paranthracis Strain DB-4, Isolated from Nukadoko, Fermented Rice Bran for Japanese Pickles

“…The whole-genome sequence, assembly, and annotation of B. paranthracis DB-4 will support our understanding of the physiological roles of B. cereus group bacteria in fermented foods, lactate fermentation processes, and human health ( 7 , 11 ).…”

Simultaneous Reclamation of Sago Starch Processing Effluent Water and <i>Rhizopus oligosporus</i> Cultivation at Different pH Conditions

“…The bottles were then incubated in the dark for five days. After the incubation, the DO of the samples was measured, and the BOD was calculated using equation (1).…”

“…Sago starch, an essential source of starch in many parts of South East Asia, is extracted from the trunks of the sago palm (Metroxylon sagu) [1,2]. A typical sago processing mill usually processes about 1,000 sago logs daily.…”