Antimicrobial susceptibility test of streptococcus thermophilus from yogurt in Singapore

• Main Author: How, Kai Kiat
• Other Authors: Joergen Schlundt
• Format: Final Year Project
• Language: English
• Published: 2018
• Subjects: DRNTU::Engineering::Bioengineering
• Online Access: http://hdl.handle.net/10356/75175
• Institution: Nanyang Technological University

Antimicrobial resistance (AMR) is one of the major threat to global health, food safety and development currently in the 21st century. Streptococcus thermophilus (S. thermophilus) is one of the most commonly used bacteria in the dairy industry, found in fermented milk and related product such as yogurt and cheese. The relationship connecting S. thermophilus and AMR is that by having antimicrobial resistant genes, they may or have the ability to transfer these resistant genes to other bacteria especially pathogenic bacteria and is a major concern to global health. This project reports the Minimal Inhibitory Concentration (MIC) of 7 antimicrobial agents against 8 isolates of S. thermophilus, obtained from yogurt in Singapore. The typing of isolated was achieved by amplification of a specific fragment of 16s RNA, and further blast the sequencing according to NCBI. No resistant strain was successfully identified, and even no phenotype resistance was found as MIC result for all isolates were susceptible to all antibiotic tested.