Antibiotic resistance and tolerance to simulated gastrointestinal conditions of eight hemolytic Bacillus pumilus isolated from pulque, a traditional Mexican beverage

• Published in: Food science and biotechnology Vol. 26; no. 2; pp. 447 - 452
• Main Authors: González-Vázquez, Raquel, Mayorga-Reyes, Lino, Monroy-López, Armando, Reyes-Nava, Luis A., Rivera-Espinoza, Yadira, Azaola-Espinosa, Alejandro
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01-04-2017; Springer Nature B.V; 한국식품과학회
• Subjects: Antibiotic resistance; Antibiotics; Bacillus pumilus; Bacteria; Beverages; Chemistry; Chemistry and Materials Science; Food Science; Gram-positive bacteria; Health risks; Nutrition; Pathogenicity; Pathogens; Simulation; Strains (organisms); Tolerances; Virulence; 식품과학; pulque; simulated gastrointestinal stress; antibiotic resistance; hemolytic activity; Bacillus pumilus
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0061-y

Traditional fermented sap beverages from two provinces of Mexico were studied for the isolation of pathogenic bacteria from these beverages. Eight strains of hemolytic Gram positive bacteria, identified as
Bacillus pumilus
(
B. pumilus
), were isolated. They showed different antibiotic resistance profiles and tolerances to the simulated gastrointestinal conditions. All the
B. pumilus
isolated were resistant to at least one antibiotic tested. Regarding the simulated gastrointestinal conditions, strains S1 and S3 were able to tolerate all the conditions. Hemolytic activity has been associated with a health risk and is often considered as a virulence determinant associated with pathogenicity. Therefore, the hemolytic activity along with the ability to tolerate gastrointestinal conditions and the resistance to antibiotics exhibited by
B. pumilus
strains S1 and S3 could be associated with a health risk for pulque consumers.