کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561339 1628470 2015 17 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
New insights in antibiotic resistance of Lactobacillus species from fermented foods
ترجمه فارسی عنوان
بینش جدید در مقاومت آنتی بیوتیکی گونه های لاکتوباسیلوس از غذاهای تخمیر شده
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Phenotypic and genotypic antibiotic resistance profiles of lactobacilli from fermented foods
• Lactobacilli of fermented foods may act as reservoir of antibiotic resistance genes.
• In silico analysis shows that vanZ and cat genes are highly conserved in Lactobacillus spp.
• More genome sequencing studies are needed to detect antibiotic resistance genes in Lactobacillus spp.

Bacteria belonging to the genus Lactobacillus are used as starter cultures or that develop naturally as fermenting microbiota in the production of various foods. On the detrimental side, lactobacilli may act as reservoir of antibiotic resistance genes, which can spread to commensal bacteria in humans or animals, or to food-associated pathogens. In the last decade, advances in molecular biology and in genome sequencing have provided more information on antibiotic resistances in foodborne bacteria. The aim of this review was to consider and provide an up-to-date status on phenotypic and genotypic antibiotic resistance profiles in Lactobacillus species from fermented foods and also to highlight new information on the distribution of glycopeptide and chloramphenicol resistance genes in Lactobacillus genomes. In silico screening of vanZ (glycopeptide resistance) and cat (chloramphenicol resistance)-like sequences in Lactobacillus species isolated from fermented foods revealed for the first time the occurrence of vanZ and cat genes in Lactobacillus species being highly conserved genes in the chromosome of each species, presumably non-transferable. Further studies involving genome sequences of Lactobacillus isolated from fermented foods, especially those relying on spontaneous fermentation, is crucial to increase knowledge on the potential presence and spread of antibiotic resistance genes via the food route.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 78, December 2015, Pages 465–481
نویسندگان
, , , , , , , , , , ,