Prevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products

  25 April 2023

The emergence of antimicrobial resistance (AMR) in lactic acid bacteria (LAB) raises questions on qualified presumptive safety status and poses challenge of AMR transmission in food milieu. This study focuses on isolation, identification and characterization of AMR in LAB prevalent in traditional fermented Indian food products. The analysis of 16SrRNA based phylogenetic tree showed placements of isolates among four different genera LactobacillusEnterococcusWeissella and Leuconostoc. In E-strip gradient test of susceptibility to 14 different antibiotics, over 50% of isolates showed resistance to ampicillin, chloramphenicol, ciprofloxacin, erythromycin, kanamycin, linezolid, streptomycin, trimethoprim and vancomycin. 

Author(s): Anup Kumar Ojha, Nagendra Prasad Shah, Vijendra Mishra, Neela Emanuel & Neetu Kumra Taneja
Secure Foods  


Unrestricted financial support by:

Antimicrobial Resistance Fighter Coalition

Bangalore Bioinnovation Centre


JSS University


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