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Antibiotic susceptibility profile of Pediococcus spp. from diverse sources
- Singla, Varsha, Mandal, Surajit, Sharma, Poonam, Anand, Santosh, Tomar, Sudhir Kumar
- 3 Biotech 2018 v.8 no.12 pp. 489
- Pediococcus acidilactici, Pediococcus pentosaceus, antibiotic resistance, batters, buttermilk, cefoperazone, ceftriaxone, chloramphenicol, cloxacillin, erythromycin, grape juice, humans, nalidixic acid, netilmicin, silage, vancomycin, vegetables
- The aim of the present study was to assess the antibiotic susceptibility profile of Pediococcus strains from diverse sources. From a total of 115 dairy and non-dairy samples, 40 Pediococcus strains were isolated. Their biochemical and molecular characterization confirmed them as P. pentosaceus and P. acidilactici. All the 40 identified isolates were evaluated for antibiotic susceptibility using disc diffusion assay against a total of 20 antibiotics. The isolates exhibited varied range of responses towards the antibiotics depending on the strain type, source and location of isolation. All the isolates were either sensitive or intermediate resistant to amoxycillin, erythromycin, ceftriaxone, cloxacillin, cefoperazone, penicillin, netillin, gentamycin and chloramphenicol. Resistance towards vancomycin and nalidixic acid was exhibited by most of the isolates. A total of 16 strains belonging to dosa batter (n = 4; n = number of isolates), fermented vegetables (n = 4), fermented grape juice (n = 4), idly batter (n = 3) and the only isolate from butter milk exhibited sensitivity/intermediate towards 80–90% of the studied antibiotics. No considerable difference in susceptibility pattern was observed between the two Pediococcus species, i.e., P. pentosaceus and P. acidilactici. Overall, the maximum resistance was exhibited by isolates belonging to silage (Sil-2; 50%) followed by cow milk (PD-41), dosa batter (8-PD) and human isolate (PD-45) which showed resistance towards 40% of studied antibiotics. The susceptibility profiling of Pediococcus strains will be helpful in their safer selection for future food and feed applications.