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Characterization of Erythromycin Resistant Enterococcus Spp Isolated from Fermented Foods

Vimal, K.P (2009) Characterization of Erythromycin Resistant Enterococcus Spp Isolated from Fermented Foods. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Several fermented food samples were analyzed for occurrence of antibiotic resistant Enterococci such as Cereal based fermented, Dairy, Raw milk and other fermented foods. Along with the food samples, chicken intestinal samples were also analyzed in order to compare the extent of occurrence of antibiotic resistant LAB. When all these samples were tested, Chicken intestine samples showed the highest % of resistant microflora compared to the food samples. This could be due to antibiotic pressure exerted by the high amount of antibiotics used in the feed that causes the development of resistance in the intestinal microflora. Among all the food samples analyzed, Cereal based fermented food samples such as Idli batter and Dosa batter followed by dairy products such as Curd samples, Kova and Ice Cream showed the presence of antibiotic resistant microflora. The selective screening method followed to isolate the resistant microflora was compatible in deducing the percent antibiotic resistant microflora comparing with control. Also, the selection method (Agar dilution method) that was used to analyze the isolates resistant to multiple antibiotic showed that many of the isolates could grow upto the maximum concentrations used showing the prevalence of enterococci resistant to multiple drugs. The enterococcal isolates showing higher MIC values to tetracycline and erythromycin when analyzed by PCR using gene specific primers, isolates such as C9-E-E, IB-4-E-24 and C-10-E-4-4 showed the positive for erythromycin resistance genes and IB4-E24-2 and IB3-E-24-2 showed the presence of Ribosomal protection protein coding genes in their genome. All the above results indicate the contamination of the fermented foods with antibiotic resistant genes carrying microflora. Hence in conclusion, any Enterococcal or Non- Enterococcal Lactic Acid Bacteria used as starter cultures in food fermentation need to be screened for their antibiotic resistance profile to minimize the spread of antibiotic resistant genes.
Uncontrolled Keywords: fermented food antibiotic resistant Enterococci microflora
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Dec 2009 11:10
Last Modified: 28 Dec 2011 10:13
URI: http://ir.cftri.com/id/eprint/9301

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