Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 3 Issue: 6

Incidence of Antibiotic Resistance of Lactic Acid Bacteria (LAB) Isolated from Various Sudanese Fermented Foods

Rania M. Saeed1, Yasmeen Y. A. Elyas1, Nuha M. E. Yousif1, Mohamed M. Eltayeb1 and Isam A. Mohamed Ahmed1,2*
1Department of Food Science and Technology, Faculty of Agriculture,University of Khartoum, Shambat13314, Sudan
2Arid Land Research Center, Tottori University, Tottori 680-0001, Japan
Corresponding author : Isam A Mohamed Ahmed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat13314, Sudan,
E-mail: [email protected]
Received: August 18, 2014 Accepted: October 27, 2014 Published: October 31, 2014
Citation: Saeed RM, Elyas YYA, Yousif NME, Eltayeb MM, Ahmed IAM (2014) Incidence of Antibiotic Resistance of Lactic Acid Bacteria (LAB) Isolated from Various Sudanese Fermented Foods. J Food Nutr Disor 3:6. doi:10.4172/2324-9323.1000161

Abstract

Incidence of Antibiotic Resistance of Lactic Acid Bacteria (LAB) Isolated from Various Sudanese Fermented Foods

Antimicrobial resistance is one of the most increasing problems worldwide that has been created due to the extensive use of antibiotics in both human and animal treatment. This could lead to the transmission of antibiotic resistant strains to the human body through food. Therefore, the aim of the present study was to investigate the antibiotic resistance of LAB of fermented foods (sorghum dough, mish, yoghurt, cucumber pickles, cheese and meat sausage) consumed regularly in Sudan. In this regard, 25 strains of LAB were isolated from six types of Sudanese fermented foods. The isolates were tested for their susceptibility to 8 antibiotics including amoxicillin, ceftriaxone, ciprofloxacin, chloramphenicol, erythromycin, tetracycline, tobramycin, and vancomycin by standard disk diffusion method. All isolates showed multiple resistances to the antibiotics used, specifically, tobramycin, ceftriaxone and ciprofloxacin. However, the results demonstrated that none of the isolates were totally susceptible to all antibiotics tested.

Keywords: Antibiotic resistance; Enterococcus; lactic acid bacteria; Lactobacillus; Pediococcus; Sudanese fermented foods

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