Isolation and Susceptibility to Antibiotics of Lactic Acid Bacteria from Fermented Beef Product (Mum)

P. Sornplang, V. Leelavatcharamas
2011 Journal of Agricultural Science and Technology: A  
Important properties of beneficial microbes, e.g. lactic acid bacteria (LAB), characteristics and antimicrobial susceptibility of the microbes in fermented food products were concerned in several countries. The aim of this study was to determine the antimicrobial susceptibility of LAB strain isolated from Thai traditional fermented beef product, mum. The concentration of this LAB was also studied. Antimicrobial susceptibility and resistance of 14 representative LAB strains to 8 antibiotics were
more » ... 8 antibiotics were investigated using the disk diffusion method. The antibiotic used for the tests included Penicillin, Ampicillin, Erythromycin, Tetracycline, Vancomycin, Streptomycin, Sulfamethoxazole-trimethoprim and Metronidazole. The average concentration of LAB, of which the product was fermented at room temperature for 2 days, was 2.5 × 10 11 CFU/g of product. The inhibition zone diameters of all antibiotics were between 0 mm and 30 mm for all the LAB strains isolated and tested. All 14 LAB isolates were resistant to Vancomycin, Streptomycin, Sulfamethoxazole-trimethoprim and Metronidazole. The LAB strains were highly resistant to Tetracycline (11 isolates), to Penicillin (10 isolates) but showed low resistant to Ampicillin (4 isolates). All of 14 LAB isolates were sensitive to Erythromycin. Only 3 LAB isolates were sensitive to all 4 antibiotics (Penicillin, Ampicillin, Erythromycin and Tetracycline), which were commonly used in the treatment of bacterial infections for human and animals. These 3 LAB isolates could possibly be used as starter cultures in this fermented product.
doi:10.17265/2161-6256/2011.11a.011 fatcat:bm7ql3tf5vdajajctkgiygh24a