Volume 17, Issue 1 (Spring 2025)
3 2025, 17(1): 73-80 |
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Kaboudari A, Hashemi A, Balavandi E. Lactic acid bacteria isolated from fishes; antibiotic resistance. 3 2025; 17 (1) :73-80
URL: http://jmb.ahvaz.iau.ir/article-1-1038-en.html
URL: http://jmb.ahvaz.iau.ir/article-1-1038-en.html
Lorestan University
Abstract: (514 Views)
Lactic acid bacteria, Gram-positive microorganisms, produce lactic acid through fermentation. These bacteria are extensively utilized in the food and aquaculture industries due to their pivotal role in enhancing flavor, texture, and color in foods, as well as their antimicrobial properties. However, concerns exist regarding the antibiotic resistance of certain strains and the potential for transferring resistance genes. This article reviews recent research from reputable databases on the isolation and roles of these bacteria in selected foods and the aquaculture industry. Studies on ready-to-eat fish identified Enterococcus, Lactobacillus, and Leuconostoc as dominant species. All Enterococcus strains exhibited resistance to antibiotics, while Leuconostoc strains were resistant to ampicillin, streptomycin, gentamicin, and kanamycin. Lactobacillus strains also displayed significant resistance to ampicillin and streptomycin. In contrast, in Cambodian fish paste, 14 of 15 Staphylococcus pisifermentans strains were sensitive to five antibiotics, suggesting their relative safety for industrial applications. However, in salted fish (Lakerda), eight strains resistant to multiple antibiotics were isolated. Additionally, studies on fish digestive tracts revealed that nutritional factors (e.g., unsaturated fatty acids and chromium oxide) and environmental factors (e.g., stress and salinity) influence bacterial populations. These bacteria can serve both probiotic (supporting immune and digestive health) and pathogenic roles. Therefore, investigating antibiotic resistance and selecting safe strains for industrial use are imperative.
Type of Study: Applicable |
Subject:
biology
Received: 2025/02/7 | Accepted: 2025/05/12 | Published: 2025/05/14
Received: 2025/02/7 | Accepted: 2025/05/12 | Published: 2025/05/14
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