Determination of antibiotic resistance of lactic acid bacteria isolated from various foods

In this research, lactic acid bacteria isolated from various food samples were identified and their resistance to chloramphenicol, vancomycin, rifampicin, ampicillin, gentamicin, erythromycin, penicillin G antibiotics were determined. In addition, it was demonstrated whether lactic acid bacteria having the potential to be used as starter and probiotic in foods are safe. 360 isolates were obtained from 60 samples. 40 isolates were selected and used. According to the results of the study, the highest resistance to vancomycin and the highest sensitivity to chloramphenicol and penicillin G were observed in antibiotic resistant isolates. The resistance to none of the antibiotics was detected in some isolates. These isolates were identified as 4 isolates in sausage (2 isolates P. pentosaceus, 2 isolates L. plantarum) 4 in milk (3 isolates L. plantarum, 1 isolates L. lactis), 4 in cheese (L. plantarum) and 8 in pickle(L.plantarum). To grow of these isolates at 15oC, 3.9 pH, 4.0%, 6.0%, 7.5% NaCl is gained importance to these cultures in terms of use as a starter culture in acidic fermented food production. In addition, the resistance to high bile salts and their development at pH 3.9 and 9.6 are the desired properties for probiotic starter culture. In our country, the possibility of antibiotic resistance of microorganisms in natural flora or to be added as starter and probiotic in fermented foods should be controlled. Keywords: Pastırma, Sucuk, Milk, Cheese, Pickle, Lactic Acid Bacteria, Antibiotic Resistance, Starter, Probiotic