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Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats

Year 2013, Volume: 3 Issue: 3, - , 23.07.2016

Abdi Akila Benhadj Mabrouka Alioua Souad Gacemi-kirane Djamila

Abstract

The meat very rich on nutritive elements constitutes an excellent culture medium, which offers a wide spectrum of microbial contamination. This microflora of contamination is very heterogeneous constituted by pathogenic, spoilage, and protective (lactic acid bacteria) microorganisms. Our investigation is about the choice of specific cultures medium in order to isolate some group of bacteria (Lactobacillus, Staphylococcus, Pseudomonas and Enterobacteria) in detriment of others. Those bacteria were isolated from 19 samples of red meat (beef and sheep) under different conditionings. Their phenotypical characterization based on morphological, physiological, biochemical characters and their susceptibility to the antibiotic has been determined. The 29 strains of isolated lactobacilli were attributed to group II and III of Kandler and Weiss. The strains of Staphylococcus, Pseudomonas and Enterobacteria have been also identified until species by Api identification systems. The 29 strains of isolated lactobacilli present resisting to the majority of antibiotics used. The other bacteria (pathogenic and spoilage) have variable profiles according to the antibiotics

Keywords

red meat - different conditionings – lactobacilli - pathogenic and spoilage bacteria – identification - antibiogram

References

  • Accola JP, Auclair J, Angelier N (1972). Conservation à l’état congelé de suspension concentrée de bactéries lactiques destinées à l’industrie laitière. Revue générale de froid. pp.21-24.
  • Ammor MS, Florz AB, Mayo B (2007). Antibiotic resistance in non enterococcal lactic acid bacteria and bifidobacteria. Food Microbiol. 24: 559-570.
  • Aniewska-Moroz à, Warminska-Radyko I, Gradzka J, Dajnowiec M(2001). Resistance of lactic fermentation bacteria Lactobacillus isolated from natural environments to antibiotics. Polish J. Food Nutr. Sci. 10 (3): 51-54.
  • Axelsson L (1998). Lactic acid bacteria: classification, physiology and functional aspects. 2ème éd: Marcel dekker Inc. New York. pp. 1-72.
  • Bio-Merieux : Catalogue et fiches techniques des systèmes Api (20E, 20NE, Staph, et 50CHL). 69280 Marcy, l’étoile, France, in Leyral G, Joffin JN (1998). Microbiologie technique. 2. Documentation Technique. Biologie Technique 2èm édition CRDP. Bordeaux, France. pp. 37-42 ; 61-73 ; 137-145 ; 183-193.
  • Bonnefoy C, Guollet F, Guy L, Verne-Bourdais E (2002). Microbiologie et qualité dans les industries agroalimentaires. Sciences des aliments. Edition DOIN, 45 : p. 245.
  • Brossard H, Leyral G, Terry O (2008). Activités technologiques en microbiologie. Bactériologie systématique. Collection Biologie Technique. Ed. CRDP. Aquitaine. 2 : pp.139-144.
  • Bourgeois CM, Mescle JF, Zucca J (1996). Microbiologie alimentaire tome 1. Aspect microbiologique de la sécurité et de la qualité des aliments. Collection sciences et techniques agroalimentaire. Edition Tec & Doc. Lavoisier, Paris. pp. 62 ; 94 ; 117 ; 332-344 ; 596 ; 608 - 609.
  • Cavallo JD, Chardon H, Soussy CJ et al. (2007). Communiqué du comité de l’antibiogramme de la société Française de microbiologie.
  • Champomier MC, Marceau A, Zagorec M (2002). The pepR Gene of Lactobacillus sakei is Positively Regulated by Anaerobiosis at the Transcriptional Level. Appl. Environ. Microbiol. 68 (8): 3873–3877.
  • Charteris WP, Kelly PM, Morelli L, Collins JK (1998). Antibiotic susceptibility of potentially probiotic Lactobacillus species. J. Food Protect. 61: 1636-1643.
  • De Man JC, Rogosa M, Sharpe ME (1960). A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130- 135.
  • Dembele T, Obdrzalek V, Votava M (1998). Inhibition of bacterial pathogens by lactobacilli. Zentralbl Bakteriol. 288 (3): 395-401.
  • Gancel F, Dzierszinski F, Tailliez R (1997). Identification and characterization of lactobacillus species isolated from fillets of vacuum-packed smoked and salted herring (Clupea harengus). J. Appl. Microbiol. 82: 722-728.
  • Hartemink R, Domenech VR, Rombouts FM (1997). LAMVAB: a new selective medium for the isolation of lactobacilli from faeces. J. Microbiol. Methods. 29: 77-84.
  • Holt JG, Krieg NR, Sneath P H A, Stanley JT, Williams ST (1994) : In: Bergey 's manual of determinative
  • bacteriology. 1 (Snaeth PHA, Mair NS, Sharpe ME, Holt JG, Ed.). Ninth Edition William and Wilkins. Baltimore. pp. 527-557.
  • Jacotot B, Le Parco JC (1999). Nutrition et alimentation 2ème édition. Edition Masson pp. 120-121.
  • Kacem M, Zadi-Karam H, Karam N (2003). Identification of lactic acid bacteria isolated from milk and fermented olive oil in Western Algeria. Acts Agron.Vet. Maroco. 23(2-4): 135-141.
  • Kandler O, Weiss N (1986). Genus Lactobacillus in: Bergey’s manual of systematic bacteriology. (Sneath PHA Ed.) Williams and Wilkins Co., Baltimore. MD 2, pp.1209-1234.
  • Larpent JP. (2000). Introduction à la nouvelle classification bactérienne. Les principaux groupes bactériens. Edition Tec.et Doc. Lavoisier, Paris. p. 182.
  • Lebert I, Leroy S, Giammarinaro P, Chacornac JP, Talon R (2006a). Saucissons secs fermiers du Massif central. Ecosystèmes microbiens des saucissons et de l’environnement. Viandes et Produits Carnés. 25(5) : 165-170.
  • Leyral G, Joffin JN (1998). Microbiologie technique. 2. Documentation technique. Biologie Technique. 2èm édition
  • CRDP. Bordeaux, France. pp. 37-42 ; 61-73 ; 137-145 ; 183-193. Manca De Nadra MC, Presce De Ruiz Holgado AA (1982). Arginine dihydrolase activity in lactic acid bacteria.Milchenwissenschaft. 37: 669-670.
  • Marceau A, Zagorec M, Chaillou S, MERA T, Champomier-Verges MC (2004). Evidence for Involvement of at Least Six Proteins in Adaptation of Lactobacillus sakei to Cold Temperatures and Addition of NaCl. Appl. Environ. Microbiol. 70(12): 7260-7268.
  • Marchal N, Bourdou JC, Richard D (1987). Les milieux de cultures pour l’isolement et l’identification biochimique des bactéries. 3èm édition, Doin éditeurs. pp.350-355.
  • Montel MC, Champomier MC (1987). Arginine catabolism in Lactobacillus sakei isolated from meat. Appl. Environ. Microbiol. 53(11): 2683–2685.
  • Najjari A, Ouzari H, Boudabous A, Zagorec, M (2008). Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products. Int. J. Food Microbiol. 121: 342-351.
  • Prescott LM, Harley JP. Donald, A (2003). Microbiologie, De boeck université, 2ème édition Française. 128: 28-29.
  • QinX, Weissman SJ, Chesnut MF, Zhang B, Shen L (2004). Kirby-Bauer disc approximation to detect inducible thirdgeneration cephalosporin resistance in Enterobacteriaceae. Annals of Clinical Microbiology and Antimicrobials. 3:13.
  • Sakala R, Kato Y, Hayashidani H, Murakami M, Kaneuchi C, Ogawa M (2002. Lactobacillus fuchensis sp. nov. isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol.. 52: 1151-1154.
  • Schillinger U, LUCK FK (1987). Identification of lactobacilli from meat and meat products. Food Microbiol., 4: 199- 208.
  • Schillinger U, Luke FK (1989). Antibacterial activity of Lactobacillus sakei isolated from meat. Appl. Environ. Microbiol. 55: 1901–1906.
  • Sutra L, Federighi M, Jouve JL (1998). Manuel de bactériologie alimentaire. Edition Polytachnica. pp. 53, 56,57, 82, 114, 115, 235,236, 253.

Year 2013, Volume: 3 Issue: 3, - , 23.07.2016

Abdi Akila Benhadj Mabrouka Alioua Souad Gacemi-kirane Djamila

Abstract

References

  • Accola JP, Auclair J, Angelier N (1972). Conservation à l’état congelé de suspension concentrée de bactéries lactiques destinées à l’industrie laitière. Revue générale de froid. pp.21-24.
  • Ammor MS, Florz AB, Mayo B (2007). Antibiotic resistance in non enterococcal lactic acid bacteria and bifidobacteria. Food Microbiol. 24: 559-570.
  • Aniewska-Moroz à, Warminska-Radyko I, Gradzka J, Dajnowiec M(2001). Resistance of lactic fermentation bacteria Lactobacillus isolated from natural environments to antibiotics. Polish J. Food Nutr. Sci. 10 (3): 51-54.
  • Axelsson L (1998). Lactic acid bacteria: classification, physiology and functional aspects. 2ème éd: Marcel dekker Inc. New York. pp. 1-72.
  • Bio-Merieux : Catalogue et fiches techniques des systèmes Api (20E, 20NE, Staph, et 50CHL). 69280 Marcy, l’étoile, France, in Leyral G, Joffin JN (1998). Microbiologie technique. 2. Documentation Technique. Biologie Technique 2èm édition CRDP. Bordeaux, France. pp. 37-42 ; 61-73 ; 137-145 ; 183-193.
  • Bonnefoy C, Guollet F, Guy L, Verne-Bourdais E (2002). Microbiologie et qualité dans les industries agroalimentaires. Sciences des aliments. Edition DOIN, 45 : p. 245.
  • Brossard H, Leyral G, Terry O (2008). Activités technologiques en microbiologie. Bactériologie systématique. Collection Biologie Technique. Ed. CRDP. Aquitaine. 2 : pp.139-144.
  • Bourgeois CM, Mescle JF, Zucca J (1996). Microbiologie alimentaire tome 1. Aspect microbiologique de la sécurité et de la qualité des aliments. Collection sciences et techniques agroalimentaire. Edition Tec & Doc. Lavoisier, Paris. pp. 62 ; 94 ; 117 ; 332-344 ; 596 ; 608 - 609.
  • Cavallo JD, Chardon H, Soussy CJ et al. (2007). Communiqué du comité de l’antibiogramme de la société Française de microbiologie.
  • Champomier MC, Marceau A, Zagorec M (2002). The pepR Gene of Lactobacillus sakei is Positively Regulated by Anaerobiosis at the Transcriptional Level. Appl. Environ. Microbiol. 68 (8): 3873–3877.
  • Charteris WP, Kelly PM, Morelli L, Collins JK (1998). Antibiotic susceptibility of potentially probiotic Lactobacillus species. J. Food Protect. 61: 1636-1643.
  • De Man JC, Rogosa M, Sharpe ME (1960). A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130- 135.
  • Dembele T, Obdrzalek V, Votava M (1998). Inhibition of bacterial pathogens by lactobacilli. Zentralbl Bakteriol. 288 (3): 395-401.
  • Gancel F, Dzierszinski F, Tailliez R (1997). Identification and characterization of lactobacillus species isolated from fillets of vacuum-packed smoked and salted herring (Clupea harengus). J. Appl. Microbiol. 82: 722-728.
  • Hartemink R, Domenech VR, Rombouts FM (1997). LAMVAB: a new selective medium for the isolation of lactobacilli from faeces. J. Microbiol. Methods. 29: 77-84.
  • Holt JG, Krieg NR, Sneath P H A, Stanley JT, Williams ST (1994) : In: Bergey 's manual of determinative
  • bacteriology. 1 (Snaeth PHA, Mair NS, Sharpe ME, Holt JG, Ed.). Ninth Edition William and Wilkins. Baltimore. pp. 527-557.
  • Jacotot B, Le Parco JC (1999). Nutrition et alimentation 2ème édition. Edition Masson pp. 120-121.
  • Kacem M, Zadi-Karam H, Karam N (2003). Identification of lactic acid bacteria isolated from milk and fermented olive oil in Western Algeria. Acts Agron.Vet. Maroco. 23(2-4): 135-141.
  • Kandler O, Weiss N (1986). Genus Lactobacillus in: Bergey’s manual of systematic bacteriology. (Sneath PHA Ed.) Williams and Wilkins Co., Baltimore. MD 2, pp.1209-1234.
  • Larpent JP. (2000). Introduction à la nouvelle classification bactérienne. Les principaux groupes bactériens. Edition Tec.et Doc. Lavoisier, Paris. p. 182.
  • Lebert I, Leroy S, Giammarinaro P, Chacornac JP, Talon R (2006a). Saucissons secs fermiers du Massif central. Ecosystèmes microbiens des saucissons et de l’environnement. Viandes et Produits Carnés. 25(5) : 165-170.
  • Leyral G, Joffin JN (1998). Microbiologie technique. 2. Documentation technique. Biologie Technique. 2èm édition
  • CRDP. Bordeaux, France. pp. 37-42 ; 61-73 ; 137-145 ; 183-193. Manca De Nadra MC, Presce De Ruiz Holgado AA (1982). Arginine dihydrolase activity in lactic acid bacteria.Milchenwissenschaft. 37: 669-670.
  • Marceau A, Zagorec M, Chaillou S, MERA T, Champomier-Verges MC (2004). Evidence for Involvement of at Least Six Proteins in Adaptation of Lactobacillus sakei to Cold Temperatures and Addition of NaCl. Appl. Environ. Microbiol. 70(12): 7260-7268.
  • Marchal N, Bourdou JC, Richard D (1987). Les milieux de cultures pour l’isolement et l’identification biochimique des bactéries. 3èm édition, Doin éditeurs. pp.350-355.
  • Montel MC, Champomier MC (1987). Arginine catabolism in Lactobacillus sakei isolated from meat. Appl. Environ. Microbiol. 53(11): 2683–2685.
  • Najjari A, Ouzari H, Boudabous A, Zagorec, M (2008). Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products. Int. J. Food Microbiol. 121: 342-351.
  • Prescott LM, Harley JP. Donald, A (2003). Microbiologie, De boeck université, 2ème édition Française. 128: 28-29.
  • QinX, Weissman SJ, Chesnut MF, Zhang B, Shen L (2004). Kirby-Bauer disc approximation to detect inducible thirdgeneration cephalosporin resistance in Enterobacteriaceae. Annals of Clinical Microbiology and Antimicrobials. 3:13.
  • Sakala R, Kato Y, Hayashidani H, Murakami M, Kaneuchi C, Ogawa M (2002. Lactobacillus fuchensis sp. nov. isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol.. 52: 1151-1154.
  • Schillinger U, LUCK FK (1987). Identification of lactobacilli from meat and meat products. Food Microbiol., 4: 199- 208.
  • Schillinger U, Luke FK (1989). Antibacterial activity of Lactobacillus sakei isolated from meat. Appl. Environ. Microbiol. 55: 1901–1906.
  • Sutra L, Federighi M, Jouve JL (1998). Manuel de bactériologie alimentaire. Edition Polytachnica. pp. 53, 56,57, 82, 114, 115, 235,236, 253.
There are 34 citations in total.

Details

Other ID JA56KM38RF
Journal Section Articles
Authors

Abdi Akila This is me

Benhadj Mabrouka This is me

Alioua Souad This is me

Gacemi-kirane Djamila This is me

Publication Date July 23, 2016
Published in Issue Year 2013 Volume: 3 Issue: 3

Cite

APA Akila, A., Mabrouka, B., Souad, A., Djamila, G.-k. (2016). Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats. TOJSAT, 3(3).
AMA Akila A, Mabrouka B, Souad A, Djamila Gk. Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats. TOJSAT. July 2016;3(3).
Chicago Akila, Abdi, Benhadj Mabrouka, Alioua Souad, and Gacemi-kirane Djamila. “Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats”. TOJSAT 3, no. 3 (July 2016).
EndNote Akila A, Mabrouka B, Souad A, Djamila G-k (July 1, 2016) Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats. TOJSAT 3 3
IEEE A. Akila, B. Mabrouka, A. Souad, and G.-k. Djamila, “Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats”, TOJSAT, vol. 3, no. 3, 2016.
ISNAD Akila, Abdi et al. “Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats”. TOJSAT 3/3 (July 2016).
JAMA Akila A, Mabrouka B, Souad A, Djamila G-k. Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats. TOJSAT. 2016;3.
MLA Akila, Abdi et al. “Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats”. TOJSAT, vol. 3, no. 3, 2016.
Vancouver Akila A, Mabrouka B, Souad A, Djamila G-k. Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats. TOJSAT. 2016;3(3).