Antibiotic resistance profiling and histological characterization of Lactobacillus isolated from traditional dairy products

Abstract

Background: Lactobacillus bacteria play a significant role in improving public health, due to their potential impact on both public health and food safety. They play a crucial role in enhancing food digestion and nutrient absorption in the intestines. This has contributed to increased public awareness of the benefits of probiotics and functional foods, and consequently, the need to evaluate their antibiotic resistance.

Objectives: This research aims to study and evaluate the antibiotic resistance and histological characteristics of Lactobacillus strains isolated from conventional dairy products.

Methodology: The research involved collecting samples of various dairy products available to consumers in local markets, such as milk, yogurt, and cheese. The necessary analyses were performed, and Lactobacillus bacteria were isolated using a suitable culture medium. Specific techniques were applied to isolate the desired strains.

Results: The research showed high bacterial concentrations in the studied samples. The bacterial growth rate varied with the degree of dilution, indicating high bacterial density.  These results demonstrate the potential for Lactobacillus bacteria to grow and thrive in diverse environments, underscoring the importance of ongoing assessment of their antibiotic resistance.

Conclusion: The study's findings highlight the significance of understanding the role of Lactobacillus isolated from dairy products in antibiotic resistance, as well as the importance of continuing to investigate their impact to ensure food safety and address health challenges.

Keywords: Lactobacillus, Traditional dairy products, Probiotics, Antibiotic resistance, Functional dairy foods, Histological characterization, Lactic acid bacteria, Food safety.