Abstract

Pozol is a handcrafted nonalcoholic Mayan beverage produced by the spontaneous fermentation of maize dough by lactic acid bacteria. Lactic acid bacteria (LAB) are carriers of chromosomal encoded multidrug‐resistant efflux pumps genes that can be transferred to pathogens and/or confer resistance to compounds released during the fermentation process causing food spoiling. The aim of this study was to evaluate the antibiotic sensibility and the transcriptional expression of ABC‐type efflux pumps in LAB isolated from pozol that contributes to multidrug resistance. Analysis of LAB and Staphylococcus ( S .) aureus ATCC 29213 and ATCC 6538 control strains to antibiotic susceptibility, minimal inhibitory concentration (MIC), and minimal bactericidal concentration (MBC) to ethidium bromide were based in “standard methods” whereas the ethidium bromide efflux assay was done by fluorometric assay. Transcriptional expression of efflux pumps was analyzed by RT‐PCR. LAB showed antibiotic multiresistance profiles, moreover, Lactococcus ( L .) lactis and Lactobacillus ( L .) plantarum displayed higher ethidium bromide efflux phenotype than S . aureus control strains. Ethidium bromide resistance and ethidium bromide efflux phenotypes were unrelated with the overexpression of lmrD in L . lactics , or the underexpression of lmrA in L . plantarum and norA in S . aureus . These findings suggest that, moreover, the analyzed efflux pumps genes, other unknown redundant mechanisms may underlie the antibiotic resistance and the ethidium bromide efflux phenotype in L . lactis and L . plantarum . Phenotypic and molecular drug multiresistance assessment in LAB may improve a better selection of the fermentation starter cultures used in pozol, and to control the antibiotic resistance widespread and food spoiling for health safety.

Antibiotic sensibility and transcriptional expression of ABC‐type efflux pumps in lactic acid bacteria isolated from pozol, a nonalcoholic Mayan beverage highly consumed in southeastern Mexico, showed antibiotic multiresistance profiles, and Lactococcus lactis and Lactobacillus plantarum displayed the higher ethidium bromide efflux phenotype. These findings will improve a better selection of the fermentation starter cultures used in pozol and to control the antibiotic resistance widespread and food spoiling for health safety.