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¹) Department of Food Processing, Gelendost Vocational School, Isparta University of Applied Sciences, 32900, Isparta, Turkey;

Safety assessment of Lactobacilli isolated from foods of animal origin

Sicherheitsbewertung von aus Lebensmitteln tierischen Ursprungs isolierten Laktobazillen

Didem Akpınar Kankaya¹), Banu Özden Tuncer²), Yasin Tuncer²)

In this study, lactobacilli strains that were isolated from different foods of animal origin were identified at the species level and investigated for antibiotic resistance, virulence factors, biofilm, and biogenic amine production characteristics. According to the results of the 16S rDNA sequence analysis, thirty isolates were identified as 22 w, three Lacticaseibacillus paracasei subsp. tolerans, two Latilactobacillus sakei subsp. sakei, one Lacticaseibacillus rhamnosus, one Limosilactobacillus fermentum, and one Lactilactobacillus curvatus. By disk diffusion test, all strains were found to be resistant to at least one antibiotic. Most of the strains were found resistant to vancomycin (90%), followed by cefoxitin (86.67%) and norfloxacin (66.67%). The only vanX gene (93.33%, 28/30) was detected in strains, but no other antibiotic resistance genes were detected in any of the strains. PCR findings revealed the presence of the acm (3/30, 10%) and efaAfs (1/30, 3.33%) genes in strains, but other virulence factor genes were not detected in any of the strains. The biofilm production genes were not found in any of the isolates. Only the tyrosine decarboxylase gene tdc was found in Lactilactobacillus curvatus DYB17, which dexarcoxylates tyrosine.

Keywords: Lactobacilli, antibiotic resistance, virulence factor, biofilm, biogenic amine

didemkankaya@isparta.edu.tr

Arch Lebensmittelhyg 74,
109–119 (2023)
DOI 10.53194/0003-925X-74-109

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X