Abstract
Antibiotic resistance genes in food and gut (non-pathogenic) bacteria. Bad genes in good bugs.
Highlights
Two manuscripts included in this Research Topic review current literature on antibiotic resistance (AR) genes present in Lactic Acid Bacteria and bifidobacteria, species which are currently used as probiotics in animal and human nutrition, or as starter cultures in fermented foods. Devirgiliis et al (2013) report an update on AR in foodborne Lactobacillus and Lactococcus species, two genera of Lactic Acid bacteria commonly used for the fermentation of meat, milk, and vegetables
Two manuscripts included in this Research Topic review current literature on AR genes present in Lactic Acid Bacteria and bifidobacteria, species which are currently used as probiotics in animal and human nutrition, or as starter cultures in fermented foods
Different Lactobacillus species were able to transfer erythromycin and tetracycline resistance genes to E. faecalis, indicating a potential risk of using Lactic Acid Bacteria starters that have not been tested for the absence of AR genes
Summary
Two manuscripts included in this Research Topic review current literature on AR genes present in Lactic Acid Bacteria and bifidobacteria, species which are currently used as probiotics in animal and human nutrition, or as starter cultures in fermented foods. Devirgiliis et al (2013) report an update on AR in foodborne Lactobacillus and Lactococcus species, two genera of Lactic Acid bacteria commonly used for the fermentation of meat, milk, and vegetables. Two manuscripts included in this Research Topic review current literature on AR genes present in Lactic Acid Bacteria and bifidobacteria, species which are currently used as probiotics in animal and human nutrition, or as starter cultures in fermented foods. Devirgiliis et al (2013) report an update on AR in foodborne Lactobacillus and Lactococcus species, two genera of Lactic Acid bacteria commonly used for the fermentation of meat, milk, and vegetables.
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