By: Angelia Wattimury, Endang S. Rahayu, Dian A. Suroto
Lactobacillus are widely used as probiotics in yogurt, cheese, wine. They are generally recognized as safe (GRAS). Probiotics used in food products must be considered for food safety, one of which is resistant to antibiotics because probiotics must not carry antibiotic resistance genes. The strains used in this study were Lactobacillus plantarum T3 from gatot (fermented dried cassava). We analyzed their levels of antibiotic resistance using a minimum inhibitory concentration (MIC), their antibiotic resistance gene profiles, and the transferability of some of the detected resistance markers using Rapid Annotation using Subsystem Technology (RAST) and Comprehensive Antibiotic Resistance Database (CARD). Phenotypically L. plantarum T3 is resistant to chloramphenicol (64 µg/mL), kanamycin (256 µg/mL), streptomycin (1 µg/mL), erythromycin (8 µg/mL), clindamycin (8 µg/mL) ciprofloxacin (1 µg/mL) and sensitive to tetracycline (32 µg/mL), ampicillin (1 µg/mL). The result from our WGS analysis revealed 3 tetracycline, 2 fluoroquinolones, and 4 β-lactamase resistant bacteria that carried the tet(W), otr(A), fus(A), gyr(A), gyr(B), ampC1, ampH, blaF, and EXO-1 genes, respectively. There was no transfer of antibiotic resistance genes in the probiotics used which were analyzed using RAST because they did not have transposable elements and plasmids. Overall, this study produced antibiotic resistance profiles of L. plantarum T3 to assessed their risk of transferring an antibiotic gene to other bacteria. This study can provide important data on the safe use of probiotics.