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Research Journal of Microbiology
  Year: 2011 | Volume: 6 | Issue: 12 | Page No.: 898-903
DOI: 10.3923/jm.2011.898.903
 
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Antibiotic Resistance of Lactic Acid Bacteria Isolated from a Fermented Fish Product, Pla-chom
P. Sornplang, V. Leelavatcharamas, P. Sukon and S. Yowarach

Abstract:
Lactic Acid Bacteria (LAB) have been isolated from various fermented food products in Thailand. However, the antimicrobial susceptibility of the microbes in fermented food products are a matter of concern in several countries. The aim of this study was to determine the antimicrobial susceptibility of LAB strains isolated from the Thai traditional fermented small fish product, pla-chom. The concentrations of LAB were also studied. The antimicrobial susceptibility and resistance of 10 representative LAB strains to 8 antibiotics were investigated using the disk diffusion method. The antibiotics used for the tests included penicillin, ampicillin, erythromycin, tetracycline, vancomycin, streptomycin, sulfamethoxazole-trimethoprim and metronidazole. The average concentration of LAB, when the product was fermented at 30°C for 3 days, was 2.5x106 CFU g-1 of product. The inhibition zone diameters of all antibiotics were between 0 and 30 mm for all the LAB strains isolated and tested. All 10 LAB isolates were resistant to vancomycin, streptomycin, sulfamethoxazole-trimethoprim and metronidazole. The LAB strains were highly resistant to tetracycline (7 isolates), to penicillin (6 isolates), but showed low resistance to ampicillin (2 isolates). All 10 LAB isolates were sensitive to erythromycin. Three LAB isolates were sensitive to all four antibiotics (penicillin, ampicillin, erythromycin and tetracycline), which are commonly used in the treatment of bacterial infections in humans and animals. These three LAB isolates could possibly be used as starter cultures for this fermented product.
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How to cite this article:

P. Sornplang, V. Leelavatcharamas, P. Sukon and S. Yowarach, 2011. Antibiotic Resistance of Lactic Acid Bacteria Isolated from a Fermented Fish Product, Pla-chom. Research Journal of Microbiology, 6: 898-903.

DOI: 10.3923/jm.2011.898.903

URL: https://scialert.net/abstract/?doi=jm.2011.898.903

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