NOTE] Antibiotic Resistance and Probiotic Properties of Dominant Lactic Microflora from Tungrymbai, an Ethnic Fermented Soybean Food of India

Sharmila Thokchom; Santa Ram Joshi

doi:10.1007/s12275-012-1409-x

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NOTE] Antibiotic Resistance and Probiotic Properties of Dominant Lactic Microflora from Tungrymbai, an Ethnic Fermented Soybean Food of India: Sharmila Thokchom , Santa Ram Joshi; Journal of Microbiology 2012;50(3):535-539.
DOI: https://doi.org/10.1007/s12275-012-1409-x
Published online: June 30, 2012

Microbiology Laboratory, Department of Biotechnology and Bioinformatics, North-Eastern Hill University, Shillong-793022, IndiaMicrobiology Laboratory, Department of Biotechnology and Bioinformatics, North-Eastern Hill University, Shillong-793022, India

Corresponding author: Santa Ram Joshi , Tel: .,

Received: 18 August 2011 • Accepted: 10 January 2012

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Abstract

The present investigation was conducted to assess lactic acid bacteria present in traditionally fermented food of ethnic tribes in India for probiotic properties, antibacterial activity, and antibiotic tolerance behavior. Enterococcus sp., Lactobacillus sp., and Lactococcus sp. showed antibacterial activity against Bacillus cereus MTCC 430, Staphylococcus aureus subsp. aureus MTCC 740, and Salmonella enterica ser. paratyphi A MTCC 735. Lactococcus sp. and Lactobacillus sp. could tolerate acidic conditions (pH 2) and high bile salt concentration (4000 ppm). The lactic microflora were found to be sensitive to most common antibiotics, except for cloxacillin (5 μg), cephalexin (30 μg), and cephalothin (30 μg).

Keywords: traditionally fermented food;lactic acid bacteria;probiotic;antibiotic;antibacterial activity

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NOTE] Antibiotic Resistance and Probiotic Properties of Dominant Lactic Microflora from Tungrymbai, an Ethnic Fermented Soybean Food of India

J. Microbiol. 2012;50(3):535-539. Published online June 30, 2012

DOI: https://doi.org/10.1007/s12275-012-1409-x

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