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Incidence of Antibiotic Resistance of Lactic Acid Bacteria (LAB) Isolated from Various Sudanese Fermented Foods

Rania M. Saeed, Yasmeen Y. A. Elyas, Nuha M. E. Yousif, Mohamed M. Eltayeb and Isam A. Mohamed Ahmed

Incidence of Antibiotic Resistance of Lactic Acid Bacteria (LAB) Isolated from Various Sudanese Fermented Foods

Antimicrobial resistance is one of the most increasing problems worldwide that has been created due to the extensive use of antibiotics in both human and animal treatment. This could lead to the transmission of antibiotic resistant strains to the human body through food. Therefore, the aim of the present study was to investigate the antibiotic resistance of LAB of fermented foods (sorghum dough, mish, yoghurt, cucumber pickles, cheese and meat sausage) consumed regularly in Sudan. In this regard, 25 strains of LAB were isolated from six types of Sudanese fermented foods. The isolates were tested for their susceptibility to 8 antibiotics including amoxicillin, ceftriaxone, ciprofloxacin, chloramphenicol, erythromycin, tetracycline, tobramycin, and vancomycin by standard disk diffusion method. All isolates showed multiple resistances to the antibiotics used, specifically, tobramycin, ceftriaxone and ciprofloxacin. However, the results demonstrated that none of the isolates were totally susceptible to all antibiotics tested.