Antibiotic resistance profile of microbes from traditional fermented foods

H. Abriouel, C. W. Knapp, A. Gálvez, N. Benomar

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)

Abstract

The diverse microbial community of traditional fermented foods depends on the raw ingredients of each geographical region and traditional processing procedures. However, these foods could act as vehicles for antibiotic-resistant bacteria and their antibiotic resistance (AR) genes, which can be transferred to commensal and pathogenic bacteria throughout the food chain and gastrointestinal tract. The most common AR profiles among bacteria in traditional fermented foods from different origins present the ubiquity of erythromycin (erm genes) and tetracycline (tet genes) resistance genes, especially in lactic acid bacteria (LAB). However, there is a scarcity of data about other AR.

We report here that some traditional products, especially in developing countries, represent a huge reservoir of AR genes and thus careful selection of probiotics and starter cultures is needed.
Original languageEnglish
Title of host publicationFermented Foods in Health and Disease Prevention
EditorsJuana Frías, Cristina Martínez-Villaluenga, Elena Peñas
Pages675-704
Number of pages30
DOIs
Publication statusPublished - 2017

Keywords

  • antibiotic resistance
  • lactic acid bacteria
  • pathogens
  • resistance genes
  • traditional fermented foods
  • antimicrobial resistance
  • dairy
  • meat
  • vegetables

Cite this

Abriouel, H., Knapp, C. W., Gálvez, A., & Benomar, N. (2017). Antibiotic resistance profile of microbes from traditional fermented foods. In J. Frías, C. Martínez-Villaluenga, & E. Peñas (Eds.), Fermented Foods in Health and Disease Prevention (pp. 675-704) https://doi.org/10.1016/B978-0-12-802309-9.00029-7