Antibiotic resistance determinants in the interplay between food and gut microbiota

Devirgiliis, Chiara; Barile, Simona N.; Perozzi, Giuditta

doi:10.1007/s12263-011-0226-x

Cited by 87 publications

(79 citation statements)

References 89 publications

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“…The detection of antibiotic resistant (AR) strains among LAB has resulted in their recognition as a reservoir of AR genes horizontally transmissible to pathogens through the food chain, which constitutes a problem [111,112]. Antibiotic multiresistant strains of lactobacilli and other LAB have been isolated from dry-fermented meat products [113][114][115][116][117][118][119][120].…”

Section: Assessment Of Antibioresistancementioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Section: Assessment Of Antibioresistancementioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…Moreover, the strains of L. plantarum MT.ZH293 and MT.ZH593 were also resistant to tetracycline (Table 2). Devirgiliis et al [2011] also reported on the resistance of lactobacilli from cheese to erythromycin, tetracycline and chloramphenicol.…”

Section: Surface Hydrophobicitymentioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

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“…Heavy-metal and antibiotic resistance genes are often encoded together on the same plasmid, so a selective pressure exists to keep the plasmid in the intestinal tract (22).…”

Section: Microbial Mechanisms Of Actionmentioning

confidence: 99%

Bioremediation and Tolerance of Humans to Heavy Metals through Microbial Processes: a Potential Role for Probiotics?

Monachese

Burton

Reid

2012

Appl Environ Microbiol

276

142

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ABSTRACTThe food and water we consume are often contaminated with a range of chemicals and heavy metals, such as lead, cadmium, arsenic, chromium, and mercury, that are associated with numerous diseases. Although heavy-metal exposure and contamination are not a recent phenomenon, the concentration of metals and the exposure to populations remain major issues despite efforts at remediation. The ability to prevent and manage this problem is still a subject of much debate, with many technologies ineffective and others too expensive for practical large-scale use, especially for developing nations where major pollution occurs. This has led researchers to seek alternative solutions for decontaminating environmental sites and humans themselves. A number of environmental microorganisms have long been known for their ability to bind metals, but less well appreciated are human gastrointestinal bacteria. Species such asLactobacillus, present in the human mouth, gut, and vagina and in fermented foods, have the ability to bind and detoxify some of these substances. This review examines the current understanding of detoxication mechanisms of lactobacilli and how, in the future, humans and animals might benefit from these organisms in remediating environmental contamination of food.

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Antibiotic resistance determinants in the interplay between food and gut microbiota

Cited by 87 publications

References 89 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Bioremediation and Tolerance of Humans to Heavy Metals through Microbial Processes: a Potential Role for Probiotics?

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