Antibiotic Resistance in Potential Probiotic Lactobacillary Strains of Fermented Foods and Human Origin From Nigeria

Abstract

Abstract Probiotic Lactobacillus strains are generally recognized as safe and are being used in several food and pharma formulations. Antimicrobial resistance is of growing concern globally. The presence of antibiotic resistance traits in bacterial strains of food origin and their possible transmission via functional foods is increasingly being emphasized. To be adequately suitable for use in foods/feed production for human and animal consumption, probiotic strains need to be free from transferable antibiotic resistance traits. This study screened potential probiotic Lactobacillus strains for their phenotypic and genotypic antibiotic resistance (AR) profiles. A wide spectrum of susceptibility and resistance was observed against different antibiotic classes. LAB isolates irrespective of origin displayed marked resistance against cephalosporins, aminoglycosides, quinolones, glycopeptides and methicillin among beta-lactams with few exceptions. In contrary, high sensitivity was recorded against macrolides, sulphonamides and carbapenems sub-group of beta-lactams with few variations. The parC gene, associated with resistance to ciprofloxacin was detected in 76.5% of the strains. Other prevalent resistant determinants observed were aac(6’)Ii (42.1%), ermB and ermC (29.4%), and tetM (20.5%). Six (≈ 17.6%) of isolates showed none of the resistance genes screened in this study. Study revealed the presence of AR genes among Lactobacillus species isolated from both fermented foods and human sources.