Microbial Profiles and Patterns of Antibiotic Susceptibility of Bacterial Isolates from Edible Sprouts of Flaxseeds (Linum usitatissimum L.)
Keywords:Flaxseed sprouts; Microbial profiles; Antibiotics susceptibility.
Flaxseed (Linum usitatissimum L.) is a plant-based food that provides healthy fat, antioxidants, and fiber. It is referred to as a "functional food" by certain individuals, which suggests that someone can eat it to improve their health. A study on sprouted flaxseed produced in the laboratory revealed the presence of microbial flora, namely bacteria and molds, which is of concern for the health-conscious public. A total of 39 flaxseed sprout samples were cultured to evaluate microbial profiles and to determine antibiotic susceptibility patterns by the Kirby-Bauer Disc diffusion method. Bacterial isolates were tested only against 11 antibiotics, viz. Amoxycillin, Gentamicin, Ciprofloxacin, Colistin, Meropenem, Cefixime, Azithromycin, Mecillinam, Cotrimoxazole, Cefaclor, and Moxifloxacin. 39 (100%) of the 39 flaxseed sprout samples cultured tested positive for bacteria and molds. Among them, positive cultures, single bacterial growth, multiple bacterial growth, and molds were 33 (84.6%), 6 (15.4%) and 39 (100%) respectively. The most predominant organisms were Serratia marcescens, comprising 15(33.3%), followed by Citrobacter freundii 10(22.2%), Pseudomonas aeruginosa 9(20.0%), and other bacterial isolates were Enterobacter cloacae complex, Morganella morganii, and Aeromonas hydrophila, whose frequencies were 6(13.3%), 4(8.9%) and 1(2.2%) respectively. All of the bacterial isolates were 100% sensitive to Ciprofloxacin, Gentamicin, Mecillinam, and Moxifloxacin, and only two antibiotics were shown 100% resistance in Amoxicillin and Cefixime. Based on the results, it is suggested that consumers should pay attention to producing with hygienic techniques and cooking properly to avoid foodborne diseases from flaxseed sprouts
J. of Sci. and Tech. Res. 4(1): 155-164, 2022
How to Cite
Copyright (c) 2022 M Z Abedin, R Y Shilpi
This work is licensed under a Creative Commons Attribution 4.0 International License.