Antimicrobial Resistance of Fermented Food Bacteria

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Scientific Reports ◽

10.1038/s41598-020-80444-5 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Adrienn Gréta Tóth ◽

István Csabai ◽

Gergely Maróti ◽

Ákos Jerzsele ◽

Attila Dubecz ◽

...

Keyword(s):

Antimicrobial Resistance ◽

Pathogenic Bacteria ◽

Gene Diversity ◽

Fermented Food ◽

Practical Significance ◽

Fermented Foods ◽

Bacterial Strains ◽

Genetic Components ◽

Antimicrobial Resistance Genes ◽

Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

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Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China

The Journal of Infection in Developing Countries ◽

10.3855/jidc.10765 ◽

2019 ◽

Vol 13 (02) ◽

pp. 137-148 ◽

Cited By ~ 3

Author(s):

Chao Yang ◽

Tao Yu

Keyword(s):

Lactic Acid ◽

Antimicrobial Resistance ◽

Lactic Acid Bacteria ◽

Resistance Genes ◽

Dairy Products ◽

Active Role ◽

Fermented Food ◽

Antimicrobial Resistance Genes ◽

Fermented Dairy Products ◽

Fermented Dairy

Introduction: Lactic acid bacteria (LAB) are commonly found in foods and are also natural intestinal inhabitants in humans and most animals. However, information regarding antimicrobial resistance and the transfer of resistance genes of LAB from fermented dairy products in China is limited. Methodology: In this study, LAB isolates (n = 82) of Lactobacillus (n = 43) and Streptococcus thermophilus (n = 39) were isolated from 51 commercial fermented food samples in China. All isolates were subjected to pulsed-field gel electrophoresis (PFGE), antimicrobial susceptibility, detecting resistance genes, as well as investigating the transferability of resistance genes. Results: The 43 Lactobacillus isolates yielded 24 PFGE patterns and the 34 isolates of S. thermophilus generated 32 different PFGE patterns. Among the 43 Lactobacillus strains, the most commonly observed resistance was that to streptomycin (83.7%) and gentamycin (83.7%). Among the 39 S. thermophilus strains, the most frequently observed resistance was that to streptomycin (92.3%), gentamycin (87.2%), ciprofloxacin (79.5%), and chloramphenicol (71.8%), whereas the lowest level of resistance was that against erythromycin (7.7%). Antimicrobial resistance genes for erythromycin (emrB), gentamycin (aac(6')-aph(2")), streptomycin (ant(6)), sulfamethoxazole (sulI and sulII), tetracycline (tetM and tetS) were detected in the 18 resistance LAB strains. Conjugation experiments showed that tetM from L. delbrueckii subsp. bulgaricus R6 and tetS from L. plantarum R41 were successfully transferred to L. monocytogenes by filter mating. Conclusions: LAB strains could potentially act as reservoirs of resistance genes and play an active role in the transfer of resistance to humans via the food chain.

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Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding

Revista da Sociedade Brasileira de Medicina Tropical ◽

10.1590/s0037-86822012000500008 ◽

2012 ◽

Vol 45 (5) ◽

pp. 579-585 ◽

Cited By ~ 12

Author(s):

Tiane Martin de Moura ◽

Fabrício Souza Campos ◽

Pedro Alves d'Azevedo ◽

Sueli Teresinha Van Der Sand ◽

Ana Cláudia Franco ◽

...

Keyword(s):

Antimicrobial Resistance ◽

Antimicrobial Susceptibility ◽

Fermented Food ◽

Foodborne Diseases ◽

Biochemical Tests ◽

Potential Health ◽

Mannitol Salt Agar ◽

Antimicrobial Susceptibility Tests ◽

Encoding Genes ◽

Coa Gene

INTRODUCTION: Staphylococcal species are pathogens that are responsible for outbreaks of foodborne diseases. The aim of this study was to investigate the prevalence of enterotoxin-genes and the antimicrobial resistance profile in staphylococcus coagulase-negative (CoNS) and coagulasepositive (CoPS) isolates from black pudding in southern Brazil. METHODS: Two hundred typical and atypical colonies from Baird-Parker agar were inoculated on mannitol salt agar. Eighty-two mannitol-positive staphylococci were submitted to conventional biochemical tests and antimicrobial susceptibility profiling. The presence of coagulase (coa) and enterotoxin (se) genes was investigated by polymerase chain reaction. RESULTS: The isolates were divided into 2 groups: 75.6% (62/82) were CoNS and 24.4% (20/82) were CoPS. The biochemical tests identified 9 species, of which Staphylococcus saprophyticus (37.8%) and Staphylococcus carnosus (15.9%) were the most prevalent. Antimicrobial susceptibility tests showed resistance phenotypes to antibiotics widely administered in humans, such as gentamicin, tetracycline, chloramphenicol, and erythromycin. The coa gene was detected in 19.5% (16/82) of the strains and 4 polymorphic DNA fragments were observed. Five CoNS isolates carrying the coa gene were submitted for 16S rRNA sequencing and 3 showed similarity with CoNS. Forty strains were positive for at least 1 enterotoxin-encoding gene, the genes most frequently detected were sea (28.6%) and seb (27.5%). CONCLUSIONS: The presence of antimicrobial resistant and enterotoxin-encoding genes in staphylococci isolates from black pudding indicated that this fermented food may represent a potential health risk, since staphylococci present in food could cause foodborne diseases or be a possible route for the transfer of antimicrobial resistance to humans.

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A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

10.1101/2020.09.02.279877 ◽

2020 ◽

Author(s):

Adrienn Gréta Tóth ◽

István Csabai ◽

Gergely Maróti ◽

Ákos Jerzsele ◽

Attila Dubecz ◽

...

Keyword(s):

Antimicrobial Resistance ◽

Gene Diversity ◽

Fermented Food ◽

The Body ◽

Practical Significance ◽

Bacterial Strains ◽

Genetic Components ◽

Antimicrobial Resistance Genes ◽

Antimicrobial Resistance Gene ◽

Fermenting Bacteria

ABSTRACTAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The protection of bacteria against antimicrobials based on antimicrobial resistance genes (ARGs) developed in evolution. One of the essential clinical questions is the origin of ARGs of pathogen bacteria. Since the bacteria can share genetic components by horizontal gene transfer (HGT), all even non-pathogen bacteria may provide ARG to any pathogens when they became close physically. The bacteria of the human gut may make contact with bacteria entered into the body by food. The fermented food contains bacteria in high amount by its nature. Here we studied the diversity of ARG content by a unified metagenomic approach in various kefir and yoghurt products, in grain and isolated bacterial strains. We found numerous ARGs of commonly used fermenting bacteria with diversity characteristics in kefir and yoghurt samples. Even with the strictest filter restrictions we identified ARGs undermining the efficacy of aminocoumarin, aminoglycoside, carbapenem, cephalosporin, cephamycin, diaminopyrimidine, elfamycin, fluoroquinolone, fosfomycin, glycylcycline, lincosamides, macrolide, monobactam, nitrofuran, nitroimidazole, penam, penem, peptide, phenicol, rifamycin, tetracycline and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support that theory during the fermentation process the food ARG content can grow by the bacteria multiplication. Results presented suggest that starting culture strains of fermented food should be monitored and selected to decrease the ARG amount intake by nutrition.

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