30/05/2026
๐๐ฒ๐ฟ๐บ๐ฒ๐ป๐๐ฒ๐ฑ ๐๐ผ๐ผ๐ฑ๐ ๐ฎ๐ป๐ฑ ๐๐ฎ๐ฐ๐๐ถ๐ฐ ๐๐ฐ๐ถ๐ฑ ๐๐ฎ๐ฐ๐๐ฒ๐ฟ๐ถ๐ฎ: ๐๐ฟ๐ฒ ๐ง๐ต๐ฒ๐ ๐๐น๐๐ฎ๐๐ ๐ฆ๐ฎ๐ณ๐ฒ?
Lactic acid bacteria (LAB), often known as โgood bacteria,โ are naturally found in many Philippine indigenous fermented foods. These microorganisms help preserve food, improve flavor, and contribute to nutrition. However, some LAB may also carry resistance to certain antibiotics.
Researchers from UPLB-BIOTECH and the UPLB Institute of Biological Sciences, led by Scientist Dr. Rodney H. Perez and MS student Amiel O. Arguil, investigated the antimicrobial resistance (AMR) profiles of LAB isolated from Philippine indigenous fermented foods.
Out of 166 LAB isolates screened, 22 showed bacteriocin-producing capabilities, highlighting their potential role in food fermentation and preservation. The AMR profiles of these 22 isolates were tested against seven antibiotics. Results showed that while many isolates exhibited resistance to certain antibiotics, particularly streptomycin, most remained susceptible to penicillin. Further analysis also detected several antimicrobial resistance genes in the isolates.
The study underscores the importance of carefully screening and selecting safe bacterial strains for food fermentation. Through science-based evaluation, the benefits of fermented foods can be harnessed while helping reduce potential risks linked to the spread of antimicrobial resistance.
Scan the QR code in the image below to read more about their study.
Text and Art Card: John Paulo S. Quitoriano