Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India
Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Hindawi Limited
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/130865 |
| _version_ | 1855533555728252928 |
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| author | Dey, Tushar K. Lindahl, Johanna F. Sanjukta, R. Milton, A.A.P. Das, S. Kannan, P. Lundkvist, Å. Sen, A. Ghatak, S. |
| author_browse | Das, S. Dey, Tushar K. Ghatak, S. Kannan, P. Lindahl, Johanna F. Lundkvist, Å. Milton, A.A.P. Sanjukta, R. Sen, A. |
| author_facet | Dey, Tushar K. Lindahl, Johanna F. Sanjukta, R. Milton, A.A.P. Das, S. Kannan, P. Lundkvist, Å. Sen, A. Ghatak, S. |
| author_sort | Dey, Tushar K. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can provide health benefits but also pose risks from harmful microbes and contaminants that grow in the food due to poor hygiene. In this study, we identified lactic acid bacteria (LAB) in fermented food collected from Northeast India, assessed their beneficial properties, and highlighted the risk from food pathogens that have antimicrobial resistance traits. A total of 113 different samples of fermented food products were collected from the local markets of five Northeastern Indian states (Nagaland, Manipur, Meghalaya, Arunachal Pradesh, and Sikkim). Standard laboratory methods were used to isolate LAB and determine their probiotic properties, conduct coliform counts, and isolate presumptive staphylococci from the fermented food samples. Antimicrobial susceptibility was determined by using the BD-Phoenix 100 automated system. We isolated 30 LAB with probiotic potential. The average aerobic colony count in different fermented food was 4.4–7.7 log·cfu/g, while coliforms were present in 43% (49/113, 95% (CI 34–53)) of the food samples, indicating low-hygiene levels. Additionally, some food samples contained staphylococci with phenotypic antibiotic-resistance markers (MRS, HLMUP, BLACT, and STAMLS). This study indicates that probiotic bacteria could be present in traditional fermented food products of Northeast India, but contamination with staphylococci and other bacterial pathogens with antibiotic resistance traits could put the health of consumers at risk. |
| format | Journal Article |
| id | CGSpace130865 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Hindawi Limited |
| publisherStr | Hindawi Limited |
| record_format | dspace |
| spelling | CGSpace1308652025-10-26T12:56:30Z Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India Dey, Tushar K. Lindahl, Johanna F. Sanjukta, R. Milton, A.A.P. Das, S. Kannan, P. Lundkvist, Å. Sen, A. Ghatak, S. food safety antimicrobial resistance Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can provide health benefits but also pose risks from harmful microbes and contaminants that grow in the food due to poor hygiene. In this study, we identified lactic acid bacteria (LAB) in fermented food collected from Northeast India, assessed their beneficial properties, and highlighted the risk from food pathogens that have antimicrobial resistance traits. A total of 113 different samples of fermented food products were collected from the local markets of five Northeastern Indian states (Nagaland, Manipur, Meghalaya, Arunachal Pradesh, and Sikkim). Standard laboratory methods were used to isolate LAB and determine their probiotic properties, conduct coliform counts, and isolate presumptive staphylococci from the fermented food samples. Antimicrobial susceptibility was determined by using the BD-Phoenix 100 automated system. We isolated 30 LAB with probiotic potential. The average aerobic colony count in different fermented food was 4.4–7.7 log·cfu/g, while coliforms were present in 43% (49/113, 95% (CI 34–53)) of the food samples, indicating low-hygiene levels. Additionally, some food samples contained staphylococci with phenotypic antibiotic-resistance markers (MRS, HLMUP, BLACT, and STAMLS). This study indicates that probiotic bacteria could be present in traditional fermented food products of Northeast India, but contamination with staphylococci and other bacterial pathogens with antibiotic resistance traits could put the health of consumers at risk. 2023-05-26 2023-06-26T08:58:49Z 2023-06-26T08:58:49Z Journal Article https://hdl.handle.net/10568/130865 en Open Access Hindawi Limited Dey, T.K., Lindahl, J.F., Sanjukta, R., Milton, A.A.P., Das, S., Kannan, P., Lundkvist, Å., Sen, A. and Ghatak, S. 2023. Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India. Journal of Food Quality 2023: 6687015. |
| spellingShingle | food safety antimicrobial resistance Dey, Tushar K. Lindahl, Johanna F. Sanjukta, R. Milton, A.A.P. Das, S. Kannan, P. Lundkvist, Å. Sen, A. Ghatak, S. Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India |
| title | Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India |
| title_full | Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India |
| title_fullStr | Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India |
| title_full_unstemmed | Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India |
| title_short | Characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods, in relation to food safety and antimicrobial resistance in tribal hill areas of Northeast India |
| title_sort | characterization of lactic acid bacteria and pathogens isolated from traditionally fermented foods in relation to food safety and antimicrobial resistance in tribal hill areas of northeast india |
| topic | food safety antimicrobial resistance |
| url | https://hdl.handle.net/10568/130865 |
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