Investigation Of Antibiotic Resistance Characteristics of Lactobacillus Species Isolated From Meat-Fermented Food

Antibiotic resistance (ABR) is on the rise and threatens humans and animals worldwide. In this study, Lactobacillus (Lb) species were aimed to be isolated from Vietnamese traditional fermented-meat food and searched for their outstanding properties. As a result, Lactiplantibacillus sp., Lactiplantibacillus pentosus, and Pediococcus acidilactici were identified by using the 16S rRNA sequence. These Lb species’ ABR was performed on the Man, Rogosa, and Sharpe (MRS) medium supplemented with ampicillin, tetracyclin or penicillin in a series of concentrations. Although isolated Lb species are resistant to 25 μg/ml, 50 μg/ml, 500 μg/ml penicillin, they are hardly susceptible to ampicillin and tetracycline at the same concentration range. Specifically, with penicillin concentration up to 500 μg/ml, cells of Lb species still proliferated over 90% as compared to control samples without antibiotics. Meanwhile, the survival rate of cells in MRS consisting of ampicillin at a concentration of 25mg/ml was less than 10%. These results were compared quite differently to those studied for Lb species. Moreover, this is the basis for further research on other antibiotics using the antibiotic gene analysis tool. With the results of the study, it can be seen that food products can serve as an important dissemination resource leading to the transmission of ABR from non-pathogenic bacteria to consumers.