Complete Genome Sequence of Bacillus paralicheniformis 14DA11, Exhibiting Resistance to Clindamycin and Erythromycin

Area of Science:

• Microbiology
• Genomics
• Food Science

Background:

• Antibiotic resistance is a growing global health concern.
• Fermented foods can harbor diverse microbial communities, including potentially pathogenic bacteria.
• Bacillus species are commonly found in fermented food products.

Purpose of the Study:

• To isolate and characterize antibiotic-resistant bacteria from Korean fermented soybean products.
• To determine the genomic basis of antibiotic resistance in the isolated strain.
• To assess potential public health implications of antibiotic resistance in foodborne bacteria.

Main Methods:

• Isolation and identification of bacterial strains from fermented soybean food.
• Antimicrobial susceptibility testing (clindamycin, erythromycin).
• Whole-genome sequencing and bioinformatic analysis of the identified strain.

Main Results:

• Bacillus paralicheniformis 14DA11 was isolated and confirmed resistant to clindamycin and erythromycin.
• The complete genome sequence of strain 14DA11 was obtained.
• Genomic analysis revealed the presence of genes potentially conferring antibiotic resistance.

Conclusions:

• Bacillus paralicheniformis 14DA11 from fermented soybean is resistant to key antibiotics.
• The identified antibiotic resistance genes warrant further investigation for their role and transferability.
• This finding underscores the importance of monitoring antibiotic resistance in food environments.