Work

The phenomenon of antibiotic resistance in lactic acid bacteria

Year: 2008

Type: article

Abstract: The antibiotic resistance is an ecological problem generated by the world-wide use of antibacterial agents. At present, there is great concern that commensal bacterial populations from food, such as lactic acid bacteria (LAB) and bifidobacteria could act as a reservoir for antibiotic resistance genes. Resistance could ultimately be transferred to human pathogenic and opportunistic bacteria either during food manufacture or during passage through the GIT. LAB species have traditionally been used as starter cultures in the production of fermented food. The genes conferring resistance to several antimicrobials (chloramphenicol, erythromycin, streptomycin, tetracycline and vancomycin) located on transferable genetic element have already been described in lactic acid bacteria. This work reports the antibiotic resistance profiles of several LAB species including lactobacilli, lactococci, enterococci, Bifidobacterium spp., Leuconostoc spp. and Str. thermophilus.

Source: Veterinar – Repository of the Faculty of Veterinary Medicine, University of Belgrade (University of Belgrade, Faculty of Veterinary Medicine)

Authors: Bulajić, Snežana, Mijačević, Zora

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: green

OpenAlex ID: W7033207583

FWCI:

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Related to: 10