Antibiotic resistance profile of microbes from traditional fermented foods

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

doi:10.1016/B978-0-12-802309-9.00029-7

Antibiotic resistance profile of microbes from traditional fermented foods

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

Civil And Environmental Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter

30 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 language	English
Title of host publication	Fermented Foods in Health and Disease Prevention
Editors	Juana Frías, Cristina Martínez-Villaluenga, Elena Peñas
Publisher	Academic Press
Pages	675-704
Number of pages	30
ISBN (Print)	9780128023099
DOIs	https://doi.org/10.1016/B978-0-12-802309-9.00029-7
Publication status	Published - 2017

Keywords

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

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10.1016/B978-0-12-802309-9.00029-7

Cite this

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title = "Antibiotic resistance profile of microbes from traditional fermented foods",

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.",

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T1 - Antibiotic resistance profile of microbes from traditional fermented foods

AU - Abriouel, H.

AU - Knapp, C. W.

AU - Gálvez, A.

AU - Benomar, N.

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - antibiotic resistance

KW - lactic acid bacteria

KW - pathogens

KW - resistance genes

KW - traditional fermented foods

KW - antimicrobial resistance

KW - dairy

KW - meat

KW - vegetables

UR - http://www.sciencedirect.com/science/book/9780128023099

U2 - 10.1016/B978-0-12-802309-9.00029-7

DO - 10.1016/B978-0-12-802309-9.00029-7

M3 - Chapter

SN - 9780128023099

SP - 675

EP - 704

BT - Fermented Foods in Health and Disease Prevention

A2 - Frías, Juana

A2 - Martínez-Villaluenga, Cristina

A2 - Peñas , Elena

PB - Academic Press

ER -

Antibiotic resistance profile of microbes from traditional fermented foods

Abstract

Keywords

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Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation

Transcriptomic profile and probiotic properties of Lactiplantibacillus pentosus pre-adapted to edible oils

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