Antibiotic resistance, biochemical typing, and PFGE typing of Bifidobacterium strains commonly used in probiotic health foods
2018
Feili Xu, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China | Junping Wang, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China | Yunchang Guo, National Food Safety Risk Assessment Center, Beijing, China | Ping Fu, National Food Safety Risk Assessment Center, Beijing, China | Huawei Zeng, Huaibei Normal University, Huaibei, China | Zhigang Li, National Food Safety Risk Assessment Center, Beijing, China | Xiaoyan Pei, National Food Safety Risk Assessment Center, Beijing, China | Xiumei Liu, National Food Safety Risk Assessment Center, Beijing, China | Shuo Wang, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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 biochemicaltype strain also had similar antibiotic resistance patterns.
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