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...
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/6687015 |
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| author | Tushar Kumar Dey Johanna F. Lindahl Rajkumari Sanjukta A. Arun Prince Milton Samir Das Porteen Kannan Åke Lundkvist Arnab Sen Sandeep Ghatak |
| author_facet | Tushar Kumar Dey Johanna F. Lindahl Rajkumari Sanjukta A. Arun Prince Milton Samir Das Porteen Kannan Åke Lundkvist Arnab Sen Sandeep Ghatak |
| author_sort | Tushar Kumar Dey |
| collection | DOAJ |
| 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 | Article |
| id | doaj-art-4b02ceb67c3d430eb736bb15c1fcbbcc |
| institution | OA Journals |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4b02ceb67c3d430eb736bb15c1fcbbcc2025-08-20T02:17:49ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/6687015Characterization 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 IndiaTushar Kumar Dey0Johanna F. Lindahl1Rajkumari Sanjukta2A. Arun Prince Milton3Samir Das4Porteen Kannan5Åke Lundkvist6Arnab Sen7Sandeep Ghatak8Department of BiosciencesDepartment of BiosciencesDivision of Animal and Fisheries SciencesDivision of Animal and Fisheries SciencesDivision of Animal and Fisheries SciencesDepartment of Veterinary Public Health and EpidemiologyDepartment of Medical Biochemistry and MicrobiologyDivision of Animal and Fisheries SciencesDivision of Animal and Fisheries SciencesTraditional 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.http://dx.doi.org/10.1155/2023/6687015 |
| spellingShingle | Tushar Kumar Dey Johanna F. Lindahl Rajkumari Sanjukta A. Arun Prince Milton Samir Das Porteen Kannan Åke Lundkvist Arnab Sen Sandeep Ghatak 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 |
| 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 |
| url | http://dx.doi.org/10.1155/2023/6687015 |
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