Starter cultures as a reservoir of antibiotic resistant microorganisms

Zarzecka, Urszula; Zadernowska, Anna; Chajęcka‐Wierzchowska, Wioleta

doi:10.1016/j.lwt.2020.109424

Cited by 43 publications

(17 citation statements)

References 40 publications

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“…LAB particularly is abundant in fermented foods and may act as reservoirs of antibiotic resistance genes, which, in turn, can be horizontally transmitted to pathogens and to the consumers' microbiome via the food chain [228,229].…”

Section: Antibiotic Resistancementioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

141

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Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

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Section: Antibiotic Resistancementioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

141

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“…involved in the fermentation of sausages were reported by Fraqueza (2015) and Rozman et al (2020). Although the resistance of starter cultures to antimicrobials does not pose a direct risk to consumers because they are not pathogenic, susceptibility to antimicrobials is a desirable trait in probiotic cultures, as it ensures that the organisms do not contribute to the transmission of resistance genes to pathogens or commensal bacteria in the intestines (Zarzecka et al, 2020).…”

Section: Susceptibility To Antimicrobialsmentioning

confidence: 99%

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

et al. 2021

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Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus, was evaluated for resistance to antimicrobials, low pH values and bile salts; production of gas and capsules; acidification capacity; and growth after exposure to different pH values, temperatures, and curing salts. The antagonistic capacity was also assessed against Escherichia coli ATCC25922, Salmonella Enteritidis ATCC13076, Vibrio parahaemolyticus, Staphylococcus aureus ATCC43300, Enterococcus faecalis ATCC29212, and Listeria monocytogenes CERELA. The starter culture was susceptible to all tested antimicrobials and strongly inhibited pathogenic strains, with inhibition halos diameters > 30 mm. The culture was resistant to all concentrations of bile salts tested, did not produce gas or capsules, and could grow within a temperature range of 15 °C to 35 °C in saline medium containing healing salts (nitrite/nitrate). Although, the inability of the culture to withstand low pH, indicating intolerance to stomach acidity, limits its use as a live probiotic, beneficial health effects may be derived from the inactivated culture.

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“…As culturas starter ou culturas iniciadoras são preparações que contêm microrganismos vivos ou em estado latente que se desenvolvem pela fermentação de um determinado substrato (ZARZECKA et al, 2020). Sua função consiste em alterar de forma benéfica as propriedades de alimentos como carnes e produtos cárneos.…”

Section: Uso De Probióticos Em Embutidosunclassified

Utilização Do Fungo Do Gênero Penicillium Em Fermentação Em Estado Sólido: Uma Revisão

Nogueira¹,

Santos²,

Monteiro³

et al. 2020

Ciências Agrárias: Conhecimentos Científicos E Técnicos E Difusão De Tecnologias

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Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Direitos para esta edição cedidos à Atena Editora pelos autores.

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Starter cultures as a reservoir of antibiotic resistant microorganisms

Cited by 43 publications

References 40 publications

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

Utilização Do Fungo Do Gênero Penicillium Em Fermentação Em Estado Sólido: Uma Revisão

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