Incidence of Antibiotic Resistance in Lactic Acid Bacteria Isolated From Various Fermented Foods

الموضوعات

علوم بحتة وطبيعية

الملخص

In this study, 25 isolates of lactic acid bacteria (LAB) were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that, all isolates were homofermentative LAB. Among these, 40% were identified as lactobacilli, 44% as enterococci, and 16% of them were identified as pediococci. Standard disk diffusion method was used to determine the resistances of these isolates to 8 different antibiotics ; amoxicillin, ceftriaxone, ciprofloxacin, chloramphenicol, erythromycin, tetracycline, tobramycin, and vancomycin. All isolates showed multiple resistances to the antibiotics used, specifically, tobramycin, ceftriaxone and ciprofloxacin. 50% of Lactobacillus isolates and 27% of Enterococcus isolates were resistant to vancomycin, whereas all Pediococcus isolates were resistant to vancomycin. 36% of Enterococcus isolates were resistant to amoxicillin and erythromycin, whereas, Lactobacillus and Pediococcus isolates were susceptible amoxicillin and erythromycin. All isolates were susceptible to chloramphenicol and tetracycline.

روابط وملفات

التعريف والنوع

رقم الوثيقة

f5767b11-7209-4aea-b425-c61c9e01f3ed

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1632842_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"رانيا محمد سعيدد","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"نهى محمد الخاتم يوسف","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

Incidence of Antibiotic Resistance in Lactic Acid Bacteria Isolated From Various Fermented Foods

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

نهى محمد الخاتم يوسف

الإعداد

رانيا محمد سعيدد

الاقتباسات الببليوغرافية