Investigation of acid and bile tolerance, antimicrobial activity and antibiotic resistance of lactobacillus strains isolated from kazakh dairy foods

E. Nagyzbekkyzy, G. Abitayeva, S. Anuarbekova, D. Shaikhina, K. Li, S. Shaikhin, K. Almagambetov, A. Abzhalelov, S. Saduakhassova, A. Kushugulova, F. Marotta

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


Background and Objective: Much attention is paid to obtaining novel promising Lactobacillu strains with probiotic and technological properties in the food industry. Probiotics also have higher possibility to become pathogens due to acquiring antibiotic resistance genes. The purpose of the present study was to select potential probiotic Lactobacillus strains among isolates from Kazakh traditional fermented dairy foods that will be promising candidates as starter cultures in the production of probiotic fermented foods. Materials and Methods: Samples were prepared from homemade and industrial fermented dairy foods purchased in Kazakh markets. Identification of lactic acid bacteria was carried out by 16S rRNA gene sequence analysis using the BLAST algorithm. Tolerance of lactobacilli to simulating gastrointestinal tract conditions was evaluated in a consecutive exposure to hydrochloric acid (pH 3.0 for 1 h) and bile acids (0.3% for 1 h) and statistical significance was determined by the overlap rule for SE bars. Antimicrobial activity was measured by deferred antagonism procedure. Antibiotic resistance was tested by agar disk diffusion assay. Results: Sixteen Lactobacillus strains exposed to simulating gastrointestinal tract conditions showed almost identical responses, only two strains showed about 2 times less tolerance (p<0.05). Six novel isolates had strong antimicrobial activity against 2 pathogens, 3 novel isolates had strong antimicrobial activity against three pathogens and 2 novel isolates had a broad antimicrobial spectrum including antifungal activity against C. albicans. Resistance/intermediate resistance to tetracycline, β-lactams, streptomycin and gentamicin of 8 novel isolates were found. Conclusion: Novel strains L. casei BI005 and 1LB were selected as potential probiotics because of beneficial properties viz., tolerance to simulating gastrointestinal tract conditions, high antimicrobial activity and lack of acquired genes of antibiotic resistance. Detection of resistance to tetracycline for 4 isolates (3 novel isolates inclusive) from three different phylogenetic groups among 16 leads to the opinion that lactobacilli with tetracycline resistance are common in dairy foods consumed in Kazakhstan.

Original languageEnglish
Pages (from-to)143-158
Number of pages16
JournalAsian Journal of Applied Sciences
Issue number4
Publication statusPublished - 2016


  • Acid
  • Antibiotics
  • Antimicrobial activity
  • Bile tolerance
  • Gastrointestinal tract
  • Lactobacillus
  • Probiotics
  • Starter culture
  • Traditional fermented dairy foods

ASJC Scopus subject areas

  • General

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