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Antibiotic resistance and tolerance to simulated gastrointestinal conditions of eight hemolytic Bacillus pumilus isolated from pulque, a traditional Mexican beverage

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Abstract

Traditional fermented sap beverages from two provinces of Mexico were studied for the isolation of pathogenic bacteria from these beverages. Eight strains of hemolytic Gram positive bacteria, identified as Bacillus pumilus (B. pumilus), were isolated. They showed different antibiotic resistance profiles and tolerances to the simulated gastrointestinal conditions. All the B. pumilus isolated were resistant to at least one antibiotic tested. Regarding the simulated gastrointestinal conditions, strains S1 and S3 were able to tolerate all the conditions. Hemolytic activity has been associated with a health risk and is often considered as a virulence determinant associated with pathogenicity. Therefore, the hemolytic activity along with the ability to tolerate gastrointestinal conditions and the resistance to antibiotics exhibited by B. pumilus strains S1 and S3 could be associated with a health risk for pulque consumers.

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Authors and Affiliations

  1. CONACYT-Universidad Autónoma Metropolitana Xochimilco, Coyoacán, México City, 04960, Mexico

    Raquel González-Vázquez

  2. Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana Xochimilco, Coyoacán, México City, 04960, Mexico

    Lino Mayorga-Reyes & Alejandro Azaola-Espinosa

  3. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, 07738, Mexico

    Armando Monroy-López, Luis A. Reyes-Nava & Yadira Rivera-Espinoza

Authors
  1. Raquel González-Vázquez
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  2. Lino Mayorga-Reyes
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  3. Armando Monroy-López
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  4. Luis A. Reyes-Nava
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  5. Yadira Rivera-Espinoza
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  6. Alejandro Azaola-Espinosa
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Correspondence to Alejandro Azaola-Espinosa.

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González-Vázquez, R., Mayorga-Reyes, L., Monroy-López, A. et al. Antibiotic resistance and tolerance to simulated gastrointestinal conditions of eight hemolytic Bacillus pumilus isolated from pulque, a traditional Mexican beverage. Food Sci Biotechnol 26, 447–452 (2017). https://doi.org/10.1007/s10068-017-0061-y

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  • DOI: https://doi.org/10.1007/s10068-017-0061-y

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