Identification of probiotic bacteria in commercially available food products and

analysis of antibiotic resistance

Lactobacillus is a species of bacteria with many different types. These are "friendly" bacteria that
routinely live in our digestive, urinary and reproductive systems without causing disease.
Lactobacillus is also found in some fermented foods, such as yogurt, cheese, beer, cocoa, food
supplements and animal feed. Lactobacillus is used to prevent and treat diarrhea associated with
antibiotic use. Lactobacillus are usually straight; they can form spirals or spheres under certain
conditions. Their all energy is obtained by converting glucose into lactic acid during fermentation
of pure lactic acid. According toSenz M. et al (2015) “the Lactobacillus acidophilus NCFM
observed a strong correlation between medium and cell morphology. Lactic acid bacteria are
commonly used as probiotic supplements in the dairy industry and Starter cultures” There are many
strains of lactic bacteria and are commonly used to process and ferment foods.

According to Edward group (2017) “Goat's milk is a rich source of proteins, vitamins and minerals,
while having better digestibility and less allergenicity than cow’s milk. Fermented dairy products
are a unique combination of goat's milk and fermented coffee beans. High levels of Lactobacillus
and Bifidobacterium, Kefir also contain rich antioxidants. Made from fermented cabbage (and
sometimes from other vegetables), sauerkraut is not only extremely rich in the culture of healthy
living. Sauerkraut is also rich in vitamins A, B, C and K”. Moreover, dark chocolate, microalgae,
kimchi, tempeh and kombucha tea are also the sources of lactobacillus becteria.

Lactobacillus bacteria have a positive effect on health when it is high enough. This food can have
a positive effect on digestion and can prevent unwanted bacteria from spreading to infection or
disease. According to Knut J Heller, (2001) “Fermented dairy products such as yogurt have a
healthy record, Consumers are familiar with the fact that fermented products contain living
microorganisms, Probiotics as a fermentation organism combine the positive images of probiotics
and fermented organisms, and the image of yogurt as a healthy product helps the daily consumption
of probiotics. Some studies have shown that some provocative cholesterol levels can be reduced, in
addition to invasive plants and probiotics such as Lactobacillus acidophilus can help prevent and
reduce diarrhea associated with various diseases. And also it can help to treat and prevent vaginal
infections, cold and flu symptoms and allergy symptoms.

Antibiotics have become a serious problem due to the high number of antibiotic-resistant strains.
(Threlfall et al 2000, Walsh et al 2008, white et al 2002) Once the factors related to drug resistance
are transferred to other micro-organisms, especially through food transporters, they can cause
enormous problems. The evolution of antibiotic-resistant pathogens resistant to antibiotics has been
widely reported.

According to Junhua Han .et al (2015), antibiotic susceptibility of the tested strains was evaluated
according to the anti- microbial drug sensitivity standard of Clinical and Laboratory Standards
Institute (CLSL) criteria. This study was used 29 Lactobacillus strains isolated. In the 1980s, lactic
acid bacteria also reported antibiotic resistance. Zeng et al (2004) “The researchers generally
believed that the resistance was a result of the long evaluation and it was generally endogenous
resistance and obtained resistance”.
.
- The percentage of the antibiotic resistance of 29 Lactobacillus strains.
Antibiotics Quality of Percentage of resistence
resistance strains
vancomycin 26 89.7
penicillin G 11 37.9
cephalothin 6 20.7
bacitracin 29 100
ampicillin 10 34.5
multi-polymyxin B 29 100
streptomycin 27 93.1
kanamycin 29 100
tetracycline 3 10.3
chloramphenicol 3 10.3
gentamicin 25 86.2
nalidixic acid 29 100
rifampicin 10 34

Antibiotics remain the main treatment strategy for the treatment of a variety of infectious
pathogens in humans and veterinary medicine. However, the indiscriminate and improper use of
antibiotics has led to the decreased susceptibility and increased resistance rates observed not only
in disease-causing microbes but in commensal microbes as well (Rosander et al., 2008; Drago et
al., 2011; Allen and Stanton, 2014; von Wintersdorff et al., 2014; Card et al., 2015). In the human
clinical environment, these antibiotic-resistant pathogens have caused numerous therapeutic
failures, eventually leading to hospital morbidity and death. According to Saarela et al 2007,
“many studies have shown that microbes are commonly used to produce municipal and sometimes
mutated microorganisms, rather than killing pathogenic microorganisms with antibiotics”. In
addition to that Forslund et al 2013, the domestic use of specific antibiotics will have an effect on
human antibodies. Antibiotics include antibiotics and other antibiotics used in breeding animals
for food production. Antibodies antibiotic veterinary antibiotics have been discovered by
researchers interested in the gene protein. Antibiotics can reduce the choice of antibiotics to control
certain diseases in animals and humans. probiotic bacterial strains used in both animal and human
applications also have risks in becoming conduits themselves in spreading antibiotic resistance
genes.

These are usually "friendly bacteria" and our fungus, urine and sexually transmitted diseases. Some
people use lactobacillus bacteria to treat diabetes, abdominal muscle syndrome, infant cola,
Crohn's disease, large intestine stroke, and while in preterm infants, infants are called disinfectant.
Moreover, there are some most important benefits of the lactobacillus bacteria such as that some
levels of stimulating cholesterol can be reduced, in addition to invasive plants and probiotics like
the lactobacillus acidophilus can help prevent diarrhea related to various diseases. Most of the
commercial meals and foods are now associated with a set of antibiotic bacteria to meet healthy
growth satisfaction requirements. However, these study most important to identify the shape,
morphology and gram staining of probiotic Lactobacillus bacteria. And also this study shows that
the importance of antibiotic bacteria as a probiotic bacteria, antibiotic resistance and
susceptibilities of Lactobacillus bacteria and effects of antibiotic resistance in probiotics to human.

References
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Probiotics: Reducing the Risk of Its Double-Edged Sword Effect”, 2016 Dec 15.

J. Hana et al, “Antibiotic susceptibility of potentially probiotic Lactobacillus strains”, J. Food

Sci., vol. 27 – 2015

R. Georgieva et al, “Antimicrobial activity and antibiotic susceptibility of Lactobacillus and

Bifidobacterium spp. intended for use as starter and probiotic cultures”, Pages 84-91, 11 Dec
2014.

W.P. Gharteris et al, “Antibiotic susceptibility of potentially probiotic Lactobacillus species”,

MS 98-26, 17 June 1998.

W.P. Charteris. et al, “Development and application of an in vitro methodology to determine

the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in
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B. Wedajo, “Lactic Acid Bacteria: Benefits, Selection Criteria and Probiotic Potential in
Fermented Food”, August 07, 2015.

R. Ashraf and N. P Shah, “Review Article Antibiotic resistance of probiotic organisms and
safety of probiotic dairy products”, International Food Research Journal 18(3): 837-853 (2011)

Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM, “Top 10 Probiotic Foods” July 27, 2016

A. Orlov , “9 All-Natural Sources of Healthy Probiotics” 2015

https://www.healthline.com/nutrition/lactobacillus-acidophilus

https://en.wikipedia.org/wiki/Lactobacillus