Antibiotic Resistance in Lactic Acid Bacteria Isolated from Vietnamese Fermented Foods
Antibiotic Resistance in Lactic Acid Bacteria Isolated from Vietnamese Fermented Foods
Trang Nguyen Phan*, Loc Bao Nguyen, Thi Anh Ngoc Tong
ABSTRACT
This study aimed to isolate and evaluate the antibiotic resistance profile of lactic acid bacteria (LAB) originating in Vietnamese traditional fermented foods. A total of 18 isolates were obtained from meat- and vegetable-based products due to their typical morphological characteristics of LAB. These isolates were examined for some features related to fermentation parameters, including pH value, production of total acidity, and CO2. The results revealed that the LAB isolates produced an amount of lactic acid from 6.84 to 28.28 mg/mL with a pH value of 3.38 to 6.19. Most LAB isolates form CO2 from glucose, suggesting that these LAB perform hetero-lactic fermentation. Approximately 78% of LAB exhibited multidrug-resistant strains with various resistance patterns. Moreover, 14 of 18 LAB isolates with a multiple antibiotic resistance index above the threshold limit (0.2) indicated potential risks associated with using these strains. Furthermore, molecular identification at the species level by 16 S rRNA sequencing revealed that selected LAB isolates belonged to the species Pediococcus pentosaceus, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Weissella confusa, and Weissella paramesenteroides. The differences in LAB species found in meat versus vegetables-fermented foods reflect these bacteria’s adaptability and ecological variation. These data are anticipated to serve as valuable documents for further monitoring the resistance patterns of LAB in fermented foods.
Keywords | Lactic acid bacteria, Antibiotics resistance, Multidrug-resistant, MAR index, Identification, Traditional fermentation food
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