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Food Science and Biotechnology

, Volume 27, Issue 2, pp 467–477 | Cite as

Antibiotic resistance, biochemical typing, and PFGE typing of Bifidobacterium strains commonly used in probiotic health foods

  • Feili Xu
  • Junping Wang
  • Yunchang Guo
  • Ping Fu
  • Huawei Zeng
  • Zhigang Li
  • Xiaoyan Pei
  • Xiumei Liu
  • Shuo Wang
Article
  • 71 Downloads

Abstract

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 biochemical-type strain also had similar antibiotic resistance patterns.

Keywords

Bifidobacterium Antibiotic resistance Biochemical typing Pulsed-field gel electrophoresis Probiotic health foods 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Feili Xu
    • 1
  • Junping Wang
    • 1
  • Yunchang Guo
    • 2
  • Ping Fu
    • 2
  • Huawei Zeng
    • 3
  • Zhigang Li
    • 2
  • Xiaoyan Pei
    • 2
  • Xiumei Liu
    • 2
  • Shuo Wang
    • 1
  1. 1.Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and TechnologyMinistry of EducationTianjinChina
  2. 2.National Food Safety Risk Assessment CenterBeijingChina
  3. 3.Department of Bioengineering, College of Life SciencesHuaibei Normal UniversityHuaibeiChina

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