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KMID : 1007520180270020467
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Food Science and Biotechnology
2018 Volume.27 No. 2 p.467 ~ p.477
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Antibiotic resistance, biochemical typing, and PFGE typing of Bifidobacterium strains commonly used in probiotic health foods
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Xu Feili
Wang Junping
Guo Yunchang
Fu Ping
Zeng Huawei
Li Zhigang
Pei Xiaoyan
Liu Xiumei
Wang Shuo
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Abstract
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This study firstly analyzed the antibiotic resistance, biochemical typing, and pulsed-field gel electrophoresis typing of 45 Bifidobacterium strains commonly used in health foods. Most strains were resistant to antibiotics but their antibiotic resistance rates were not high: Fos (56.52%), TET (43.48%), CRO (21.74%), AMC (15.22%), GEN (13.04%), RIF (10.87%), CHL (8.7%), CTX (6.52%), VAN (4.35%), and ERY (4.35%). The 45 strains could be divided into 14 pulsed-field gel electrophoresis types, of which the strain numbers of six pulsed-field gel electrophoresis types were more than one. All the Bifidobacterium strains could be divided into nine types by API50CHL biochemical identification. The same species displayed same biochemical typings, expect for B. animalis. Furthermore, the results confirmed that the same pulsed-field gel electrophoresis-type strains had closer antibiotic resistance patterns, and the same biochemical-type strain also had similar antibiotic resistance patterns.
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KEYWORD
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Bifidobacterium, Antibiotic resistance, Biochemical typing, Pulsed-field gel electrophoresis, Probiotic health foods
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