Advertisement

Assessment of antibiotic resistance from long-term bacterial exposure to antibiotics commonly used in fuel ethanol production

  • Audrey L. Walter
  • Danmei Yang
  • Zhikai Zeng
  • Dennis Bayrock
  • Pedro E. Urriola
  • Gerald C. ShursonEmail author
Original Paper
  • 100 Downloads

Abstract

It is widely assumed that bacterial resistance will be acquired when bacteria are exposed to long-term sublethal concentrations of antibiotics. The objective of this study was to evaluate the ability of two bacterial strains [Lactobacillus plantarum (18A) and Lactobacillus paracasei (18C)] isolated from the fuel ethanol industry to acquire bacterial resistance during long-term (≥ 14 days) exposure to sublethal concentrations of penicillin G and virginiamycin. Neither strain acquired resistance to virginiamycin after 69 days of exposure, but both strains did acquire resistance to penicillin G after 18 days. Strain 18A appeared to acquire resistance to a penicillin G and virginiamycin mixture after 7 days of exposure, but the incubation period was not long enough to verify. These results indicate that antibiotic resistance in two common Lactobacillus strains does not develop from sublethal exposure to virginiamycin after 69 days of exposure, but resistance can be developed with sublethal exposure to penicillin G.

Keywords

Antibiotic resistance Fuel ethanol Lactobacillus sp. Penicillin G Virginiamycin 

Notes

Funding

Phibro Ethanol Performance Group, Phibro Animal Health Corporation, Teaneck, NJ, United States of America.

References

  1. Albrecht T (2018) Prevention-control partnership. In: Ethanol Prod Mag. http://ethanolproducer.com/articles/15003/prevention-control-partnership
  2. Azhar SH, Abdulla R, Jambo SA, Marbawi H, Gansau JA, Faik AA, Rodrigues KF (2017) Yeasts in sustainable bioethanol production: a review. Biochem Biophys Rep 10:52–61.  https://doi.org/10.1016/j.bbrep.2017.03.003 CrossRefGoogle Scholar
  3. Bayrock D (2002) Application of multistage continuous culture to VHG based ethanol fermentations: performance and control of bacteria by pH and pulsed addition of antibiotic. University of Saskatchewan, SaskatoonGoogle Scholar
  4. Bayrock DP, Thomas KC, Ingledew WM (2003) Control of Lactobacillus contaminants in continuous fuel ethanol fermentations by constant or pulsed addition of penicillin G. Appl Microbiol Biotechnol 62:498–502.  https://doi.org/10.1007/s00253-003-1324-5 CrossRefPubMedGoogle Scholar
  5. Beckner M, Ivey ML, Phister TG (2011) Microbial contamination of fuel ethanol fermentations. Lett Appl Microbiol 53:387–394.  https://doi.org/10.1111/j.1472-765X.2011.03124.x CrossRefPubMedGoogle Scholar
  6. Bischoff KM, Skinner-Nemec KA, Leathers TD (2007) Antimicrobial susceptibility of Lactobacillus species isolated from commercial ethanol plants. J Ind Microbiol Biotechnol 34:739–744.  https://doi.org/10.1007/s10295-007-0250-4 CrossRefPubMedGoogle Scholar
  7. Bischoff KM, Liu S, Leathers TD et al (2009) Modeling bacterial contamination of fuel ethanol fermentation. Biotechnol Bioeng 103:117–122.  https://doi.org/10.1002/bit.22244 CrossRefPubMedGoogle Scholar
  8. Bryan T (2006) Hopping right into ethanol. In: Ethanol Prod Mag. http://www.ethanolproducer.com/articles/1810/hopping-right-into-ethanol/
  9. Carlos L, Olitta T, Nitsche S (2011) Ethanol production in Brazil: the industrial process and its impact on yeast fermentation. In: Bernardes MAS (ed) Biofuel production-recent developments and prospects. InTech, Rijeka, pp 85–100Google Scholar
  10. Hynes SH, Kjarsgaard DM, Thomas KC, Ingledew WM (1997) Use of virginiamycin to control the growth of lactic acid bacteria during alcohol fermentation. J Ind Microbiol Biotechnol 18:284–291.  https://doi.org/10.1038/sj.jim.2900381 CrossRefPubMedGoogle Scholar
  11. Koch AL (2007) Growth Measurement. In: Marzluf GA, Reddy CA, Beveridge TJ et al (eds) Methods for General and Molecular Microbiology, 3rd edn. American Society of Microbiology, Washington, pp 172–199Google Scholar
  12. Kohanski MA, DePristo MA, Collins JJ (2010) Sublethal antibiotic treatment leads to multidrug resistance via radical-induced mutagenesis. Mol Cell 37:311–320.  https://doi.org/10.1016/j.molcel.2010.01.003 CrossRefPubMedPubMedCentralGoogle Scholar
  13. Larson N, Power J (2003) Managing the Four Ts of cleaning and sanitizing: time, temperature, titration and turbulence. The alcohol textbook, 4th edn. Nottingham University Press, Nottingham, pp 299–318Google Scholar
  14. Leuven K (2017) Bacteria take a deadly risk to survive. In: Ethanol Prod Mag http://ethanolproducer.com/articles/14306/ku-leuven-bacteria-take-a-deadly-risk-to-survive
  15. Lewis S (2016) Options expand for effective bacterial control in ethanol production. In: Ethanol Prod Mag http://ethanolproducer.com/articles/13871/options-expand-for-effective-bacterial-control-in-et
  16. Littell RC, Milliken GA, Stroup WW et al (2006) SAS for mixed models, 2nd edn. SAS Institute Inc., Cary, pp 525–566Google Scholar
  17. Lushia W, Heist P (2005) Antibiotic resistant bacteria in fuel ethanol fermentations. Ethanol Prod Mag 11:80–81Google Scholar
  18. Meek RW, Vyas H, Piddock LJV (2015) Nonmedical uses of antibiotics: time to restrict their use? PLoS Biol 13:1–11.  https://doi.org/10.1371/journal.pbio.1002266 CrossRefGoogle Scholar
  19. Murphree CA, Heist EP, Moe LA (2014) Antibiotic resistance among cultured bacterial isolates from bioethanol fermentation facilities across the United States. Curr Microbiol 69:277–285.  https://doi.org/10.1007/s00284-014-0583-y CrossRefPubMedGoogle Scholar
  20. Muthaiyan A, Limayem A, Ricke SC (2011) Antimicrobial strategies for limiting bacterial contaminants in fuel bioethanol fermentations. Prog Energy Combust Sci 37:351–370.  https://doi.org/10.1016/j.pecs.2010.06.005 CrossRefGoogle Scholar
  21. Olmstead J (2009) Fueling resistance? Antibiotics in ethanol production. https://www.iatp.org/files/258_2_106420.pdf. Accessed 8 Aug 2017
  22. Rich JO, Bischoff KM, Leathers TD et al (2018) Resolving bacterial contamination of fuel ethanol fermentations with beneficial bacteria—an alternative to antibiotic treatment. Bioresour Technol 247:357–362.  https://doi.org/10.1016/j.biortech.2017.09.067 CrossRefPubMedGoogle Scholar
  23. Rückle L, Senn T (2006) Hop acids as natural antibacterials can efficiently replace antibiotics in ethanol production. Int Sugar J 108:139–147Google Scholar
  24. Skinner KA, Leathers TD (2004) Bacterial contaminants of fuel ethanol production. J Ind Microbiol Biotechnol 31:401–408.  https://doi.org/10.1007/s10295-004-0159-0 CrossRefPubMedGoogle Scholar
  25. Swings T, Van den Bergh B, Wuyts S et al (2017) Adaptive tuning of mutation rates allows fast response to lethal stress in Escherichia coli. Elife 6:24.  https://doi.org/10.7554/eLife.22939 CrossRefGoogle Scholar
  26. Thomas KC, Hynes SH, Ingledew WM (2001) Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. J Appl Microbiol 90:819–828.  https://doi.org/10.1046/j.1365-2672.2001.01311.x CrossRefPubMedGoogle Scholar
  27. U.S. Grains Council (2012) A guide to distiller’s dried grains with solubles (DDGS). Washington, D.CGoogle Scholar
  28. Zwietering MH, Jongenburger I, Rombouts FM, van’t Riet K (1990) Modeling of the bacterial growth curve. Appl Environ Microbiol 56:1875–1881PubMedPubMedCentralGoogle Scholar

Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Audrey L. Walter
    • 1
  • Danmei Yang
    • 2
  • Zhikai Zeng
    • 1
  • Dennis Bayrock
    • 2
  • Pedro E. Urriola
    • 1
  • Gerald C. Shurson
    • 1
    Email author
  1. 1.Department of Animal ScienceUniversity of MinnesotaSt. PaulUSA
  2. 2.Ethanol Performance GroupPhibro Animal Health CorporationTeaneckUSA

Personalised recommendations