Molecular identification and antibiotic resistance of bacteriocinogenic lactic acid bacteria isolated from table olives
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ORIGINAL PAPER
Molecular identification and antibiotic resistance of bacteriocinogenic lactic acid bacteria isolated from table olives Kaoutar El Issaoui1 · El Ouardy Khay1 · Jamal Abrini1 · Sanae Zinebi1 · Nadia Amajoud1 · Nadia Skali Senhaji1 · Hikmate Abriouel2 Received: 25 May 2020 / Revised: 21 August 2020 / Accepted: 15 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract In the present study, lactic acid bacteria were isolated from table olive in Morocco. Random Amplified Polymorphic DNA fingerprinting with (GTG)′(5) primer revealed a remarquable variability within isolates. According to the molecular identification, Enterococcus faecium was the most dominant species isolated with 32 strains (84.21%), followed by 4 strains of Weissella paramesenteroides (10.52%), 1 strain of Leuconostoc mesenteroides (2.63%) and Lactobacillus plantarum (2.63%). All of the strains that were identified showed occurrence of more than one bacteriocin-encoding gene. Based on the results obtained, L. plantarum 11 showed a mosaic of loci coding for nine bacteriocins (pln A, pln D, pln K, pln G, pln B, pln C, pln N, pln J, ent P). A phenotypic and genotypic antibiotic resistance was also examined. L. plantarum 11, L. mesenteroides 62, W. paramesenteroides 9 and W. paramesenteroides 36 as well as all the strains of E. faecium were susceptible to ampicillin, clindamycin and teicoplanin; however, isolates showed a resistance profile against tetracycline and erythromycin. Except E. faecium 114, E. faecium 130 and L. plantarum 11, no antibiotic resistance genes were detected in all of the strains, which might be due to resistances resulting from non-transferable or non-acquired resistance determinants (intrinsic mechanism). Keywords Table olive · Lactic acid bacteria · Bacteriocin gene · Antibiotic resistance
Introduction Table olives are considered as one of the most important fermented vegetables in the food industry. Different groups of microorganisms are involved in the production of table olives. They play an important role in determining the quality and flavor of the final product, of which Enterobacteriaceae, yeasts and lactic acid bacteria (LAB) are the most relevant (Medina et al. 2018). LAB are among the most important groups of microorganisms used in food fermentation and play an important Communicated by Erko stackebrandt. * Kaoutar El Issaoui [email protected] 1
Laboratory of Biology and Health, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
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role in food preservation by producing substances that inhibit the growth of pathogenic bacteria such as hydrogen peroxide, reuterin (Vimont et al. 2019) and bacteriocins (Ladha and Jeevaratnam 2020; Sonbol et al. 2020). They colonize the human digestive tract, including the colon, intestine and saliva (Bajaj et al. 2015). Some of them are recognized as bei
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