Study on the antibiotic resistance genes diversity of fermented products in Inner Mongolia Xilin Gol pasturing area

Abstract:

[Objective] This study was aimed at revealing the usage condition of antibiotics at Xilin Gol pasturing area through researching on the diversity of antibiotic resistance genes (ARGs) in fermented dairy products. Furthermore, it will accumulate basic data for interpretating the mechanism of source, transmission and diffusion of antibiotics. [Methods] Quantitative polymerase chain reaction (q-PCR) was applied to quantify the abundance of resistance genes in fermented dairy product (6 of yoghurt and 5 of koumiss) collected in Xilin Gol pasturing area. [Results] Twenty-two ARGs were detected in nearly all samples，ranging from (1.028±0.338) to (8.648±0.087) lg(copies/mL). By comparing the yoghurt and koumiss samples, the abundance of ermB, strA, strB, gyrA, tetO, yidy, cat genes in yoghurt were significantly higher than that of the latter (P<0.05). No significant differences were found in the abundance of the rest of fifteen ARGs between two groups of samples. [Conclusion] The study demonstrated that the fermented dairy products served as a reservoir of ARGs. It is necessary for us to study the antibiotic resistance of fermented dairy products from the phenotypic and genetic level.

Key words:Antibiotic resistance genes, Quantitative polymerase chain reaction, Fermented dairy products