DETERMINATION OF ANTIBIOTIC RESISTANCE AND BIOGENIC AMINE PRODUCTION OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED TURKISH SAUSAGE (SUCUK)


Yuceer O. , Tuncer B. O.

JOURNAL OF FOOD SAFETY, cilt.35, ss.276-285, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 35 Konu: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfs.12177
  • Dergi Adı: JOURNAL OF FOOD SAFETY
  • Sayfa Sayıları: ss.276-285

Özet

The aim of this study was to isolate lactic acid bacteria (LAB) from sucuk and to determine their antibiotic resistance and biogenic amine production abilities. A total of 65 presumptive LAB were isolated and they were molecularly identified as Pediococcus acidilactici (47.7%), Enterococcus faecium (36.9%), Lactobacillus sakei ssp. carnosus (4.6%), Lactobacillus sakei ssp. sakei (4.6%), Pediococcus pentosaceus (3.1%), Enterococcus faecalis (1.5%) and Weissella viridescens (1.5%) by sequencing 16S rDNA. The LAB were found resistant to clinically relevant antibiotics to cure infections. Sixty-eight percent of the Enterococcus strains and the other entire LAB displayed resistance from 2 to 8 of the antibiotics tested. All LAB did not decarboxylate histidine, lysine or ornithine. The decarboxylase genes (hdc, ldc and odc) were not detected in LAB. However, 68.0% of the Enterococcus strains decarboxylated tyrosine. The tyrosine decarboxylase gene (tdc) was also detected in these tyraminogenic strains.