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
Figure 1:
The possible pathway of antibiotic resistance bacteria from starter cultures to fermented food and humans.
Figure 2:
Antibiotic resistance profile of LAB isolates to various antimicrobials; Am: Ampicillin; Cl: Chloramphenicol, Te: Tetracycline, Va: Vancomycin; Me: Meropenem; Bt: Sulfamethoxazole/ trimethoprim; Co: Colistin; Cn: Cefoxitin; Ci: Ciprofloxacin; Cz: Ceftazidime; Ng: Nalidixic acid; Ge: Gentamicin; The profile shows susceptible ( ), intermediate ( ) and resistance ( ).
