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Ojha AK, Shah NP, Mishra V, Emanuel N, Taneja NK. Prevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products. Food Sci Biotechnol 2023; 32:2131-2143. [PMID: 37860739 PMCID: PMC10581985 DOI: 10.1007/s10068-023-01305-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 03/15/2023] [Accepted: 03/24/2023] [Indexed: 10/21/2023] Open
Abstract
The emergence of antimicrobial resistance (AMR) in lactic acid bacteria (LAB) raises questions on qualified presumptive safety status and poses challenge of AMR transmission in food milieu. This study focuses on isolation, identification and characterization of AMR in LAB prevalent in traditional fermented Indian food products. The analysis of 16SrRNA based phylogenetic tree showed placements of isolates among four different genera Lactobacillus, Enterococcus, Weissella and Leuconostoc. In E-strip gradient test of susceptibility to 14 different antibiotics, over 50% of isolates showed resistance to ampicillin, chloramphenicol, ciprofloxacin, erythromycin, kanamycin, linezolid, streptomycin, trimethoprim and vancomycin. A multivariate principal component analysis, an antibiogram and multiple antibiotic resistance index-values (> 0.2) indicated presence of multidrug-resistance among the isolates. This study reports prevalence of an alarmingly high rate of AMR LAB strains in traditional fermented foods and is important to regulators and public health authorities for developing strategies to control transmission in food systems. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01305-1.
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Affiliation(s)
- Anup Kumar Ojha
- Department of Basic and Applied Sciences, NIFTEM, Sonipat, Haryana 131028 India
| | - Nagendra Prasad Shah
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, SAR China
| | - Vijendra Mishra
- Department of Basic and Applied Sciences, NIFTEM, Sonipat, Haryana 131028 India
| | - Neela Emanuel
- Department of Basic and Applied Sciences, NIFTEM, Sonipat, Haryana 131028 India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, NIFTEM, Sonipat, Haryana 131028 India
- Centre for Advanced Translational Research in Food Nanobiotechnology (CATR-FNB), NIFTEM, Sonepat, Haryana 131028 India
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2
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Bettera L, Levante A, Bancalari E, Bottari B, Cirlini M, Neviani E, Gatti M. Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking. Foods 2023; 12:3949. [PMID: 37959068 PMCID: PMC10648420 DOI: 10.3390/foods12213949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic traits need to be considered for their use as adjunct cultures, such as the capability to endure technological parameters encountered during cheesemaking. The present study focused on the isolation and characterization of NSLAB from spontaneously fermented raw cow's milk coming from 20 dairies that produce Grana Padano PDO cheese. From 122 isolates, the screening process selected the 10 most diverse strains belonging to Lacticaseibacillus spp. to be phenotypically characterized. The strains were tested for their growth performance in milk in combination with the application of technological stresses, for their ability to produce volatile compounds after their growth in milk, and for their ability to use different nutrient sources and resist chemicals. The complex characterization qualified the strains 5959_Lbparacasei and 5296_Lbparacasei as the best candidates to be used as adjunct strains in the production of raw milk and long-ripened cheeses, provided that antibiotic resistance is measured before their employment. Other strains with interesting aromatic capabilities but lower heat resistance were 5293_Lbparacasei, 5649_Lbparacasei and 5780_Lbparacasei, which could be candidates as adjunct strains for uncooked cheese production.
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Affiliation(s)
| | - Alessia Levante
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (E.B.); (B.B.); (M.C.); (E.N.); (M.G.)
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3
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Zarzecka U, Zadernowska A, Chajęcka-Wierzchowska W, Adamski P. Effect of high pressure processing on changes in antibiotic resistance genes expression among strains from commercial starter cultures. Food Microbiol 2023; 110:104169. [DOI: 10.1016/j.fm.2022.104169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022]
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4
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Wolfe BE. Are fermented foods an overlooked reservoir and vector of antimicrobial resistance? Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Jin Y, Wu J, Hu D, Li J, Zhu W, Yuan L, Chen X, Yao J. Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation. Foods 2023; 12:foods12020302. [PMID: 36673393 PMCID: PMC9857889 DOI: 10.3390/foods12020302] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were isolated from traditional Chinese pickles. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. Litchi juice was fermented using each strain at 37 °C for 48 h. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. Overall, cell vitality increased (above 8.7 log10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. This is the first report of litchi fermentation using L. brevis as a starter culture. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life.
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Affiliation(s)
- Yiwen Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Dan Hu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jun Li
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Weiwei Zhu
- Wuhan Zhongke Optics Valley Green Biotechnology Co., Ltd., Wuhan 430075, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
| | - Jianming Yao
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
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Jeong CH, Lee SH, Yoon Y, Choi HY, Kim HY. Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods 2022; 12:foods12010137. [PMID: 36613352 PMCID: PMC9818867 DOI: 10.3390/foods12010137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.
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Affiliation(s)
- Chang-Hwan Jeong
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
| | - Yohan Yoon
- Department of Food and Nutrient, Sookmyung Women’s University, Seoul 04310, Republic of Korea
| | - Hyung-Youn Choi
- Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju-Gun 55365, Republic of Korea
- Correspondence: (H.-Y.C.); (H.-Y.K.); Tel.: +82-63-219-9274 (H.-Y.C.); +82-41-330-1241 (H.-Y.K.); Fax: +82-63-219-9333 (H.-Y.C.); +82-41-330-1249 (H.-Y.K.)
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
- Correspondence: (H.-Y.C.); (H.-Y.K.); Tel.: +82-63-219-9274 (H.-Y.C.); +82-41-330-1241 (H.-Y.K.); Fax: +82-63-219-9333 (H.-Y.C.); +82-41-330-1249 (H.-Y.K.)
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Haryani Y, Halid NA, Guat GS, Nor-Khaizura MAR, Hatta MAM, Sabri S, Radu S, Hasan H. High prevalence of multiple antibiotic resistance in fermented food-associated lactic acid bacteria in Malaysia. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Van der Veken D, Leroy F. Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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High pressure processing, acidic and osmotic stress increased resistance to aminoglycosides and tetracyclines and the frequency of gene transfer among strains from commercial starter and protective cultures. Food Microbiol 2022; 107:104090. [DOI: 10.1016/j.fm.2022.104090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/03/2022] [Accepted: 07/04/2022] [Indexed: 12/30/2022]
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10
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Khusro A, Aarti C. Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. Food Microbiol 2022; 105:104028. [DOI: 10.1016/j.fm.2022.104028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 03/13/2022] [Accepted: 03/13/2022] [Indexed: 01/03/2023]
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11
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Li F, Luo J, Zhu B, Liu Z. Pretreatment Methods for the Determination of Antibiotics Residues in Food Samples and Detected by Liquid Chromatography Coupled with Mass Spectrometry Detectors: A Review. J Chromatogr Sci 2022; 60:991-1003. [PMID: 35675650 DOI: 10.1093/chromsci/bmac021] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Indexed: 11/14/2022]
Abstract
With the increasing use of antibiotics worldwide, antibiotic monitoring has become a topic of concern. After metabolizing of antibiotics in animals, the metabolites enter the environment through excreta or ingested by the human body via food chain that may exacerbate the emergence of antibiotic resistance and then threaten human's life. This article summarized several analytical methods used for the determination of antibiotics in recent 10 years. Due to the complex matrices and low concentration level of antibiotics in the food samples, a reliable analysis method is required to maximize the recovery rate. Several techniques like solid phase extraction (SPE), dispersive liquid-liquid microextraction (DLLME) and QuEChERS have been frequently used in the pretreatment process for analytes extraction and concentration. After the pretreatment, ultra-high performance liquid chromatography combined with mass spectrometry has been a reliable method for quantitative analysis and is able to determine multiple antibiotics simultaneously. This review also gives an overview about analytical conditions for antibiotics residues in different food samples and their method validation parameters.
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Affiliation(s)
- Fan Li
- Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Jinwen Luo
- Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.,Sinopep-Allsino Biopharmaceutical Co., Ltd., Hangzhou, Zhejiang 311121, China
| | - Bingqi Zhu
- Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, China
| | - Zhu Liu
- Zhejiang Institute of Food and Drug Control, Hangzhou, Zhejiang 310052, China
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Relevant safety aspects of raw milk for dairy foods processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:211-264. [PMID: 35659353 DOI: 10.1016/bs.afnr.2022.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The concern with food safety in the milk chain begins with the quality of the raw milk. Due to the health hazard that this food can carry when contaminated, the focus of studies has turned to microbiological and chemical contaminants that may be present in raw milk. There is an essential concern about conventional pathogens (Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter spp., Salmonella spp., and coagulase-positive Staphylococcus spp.) and emerging pathogens (Arcobacter butzleri, Yersinia enterocolitica, Mycobacterium avium ssp. paratuberculosis, Helicobacter pylori, and Cronobacter sakazakii) found in raw milk and dairy products. In addition, a growing public health issue has been raised regarding antimicrobial-resistant pathogens and commensal strains found in milk and dairy products. The antibiotic residues in milk can also damage health, such as allergies, and cause technological problems in dairy products processing. This health issue extends to other chemical contaminants such as heavy metals, pesticides, polycyclic aromatic hydrocarbons, melamine, dioxins, polychlorinated biphenyls, plasticizers, and additives in milk and dairy products. Other chemical substances formed by microorganisms are also of high importance, such as biogenic amines and mycotoxins. Therefore, this chapter aimed to revise and discuss relevant biological and chemical risks to ensure the safety and quality of raw milk and dairy products.
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Zarzecka U, Zadernowska A, Chajęcka-Wierzchowska W, Wiśniewska K, Modzelewska-Kapituła M. Antibiotic Resistance Carriage Causes a Lower Survivability Due to Stress Associated with High-Pressure Treatment among Strains from Starter Cultures. Animals (Basel) 2022; 12:ani12111460. [PMID: 35681924 PMCID: PMC9179251 DOI: 10.3390/ani12111460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/26/2022] [Accepted: 06/02/2022] [Indexed: 12/12/2022] Open
Abstract
Simple Summary High-pressure processing is one of the most promising novel food preservation methods that is increasingly used in the food industry. It is applied in various food products such as dairy, meat, juices, and jams to improve safety and shelf-life by the inactivation of microorganisms and preserving of quality attributes. It is reported that the level of antibiotic resistance may influence the ability of strains to survive stress conditions. In this study, it was investigated if carrying antibiotic resistance genes affects the survival of lactic acid bacteria (Lactococcus and the former Lactobacillus) strains during high-pressure treatment. It was demonstrated that carrying antibiotic resistance genes strains showed a lower survival in response to pressure than strains carrying up to one resistance gene. The same observations were made for both genera. Appropriately selected parameters of high-pressure treatment may help in the elimination of antibiotic-resistant strains. Abstract High-pressure processing is one of the most promising novel food preservation methods that is increasingly used in the food industry. Its biggest advantage is that it is a nonthermal method that ensures the microbiological safety of the product while maintaining other features, including nutritional value. If products made with starter cultures are subjected to high-pressure treatment, the process parameters should be selected so as not to eliminate all microorganisms in the product. The aim of the study was to investigate if carrying antibiotic resistance genes affects the survival of lactic acid bacteria (Lactococcus and the former Lactobacillus) strains during high-pressure treatment. Survival was assessed using the plate count method. It was shown that the strains carrying antibiotic resistance genes showed a lower survival to high pressure. This might be explained by the phenomenon of fitness cost, consisting in a reduced adaptation of antibiotic-resistant strains related to metabolic expenditure. The obtained results indicate the need for further research in this field and the need to select food processing parameters depending on the strains intentionally included in the food.
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Affiliation(s)
- Urszula Zarzecka
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn Plac Cieszyński 1, 10-719 Olsztyn, Poland; (U.Z.); (A.Z.); (W.C.-W.); (K.W.)
| | - Anna Zadernowska
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn Plac Cieszyński 1, 10-719 Olsztyn, Poland; (U.Z.); (A.Z.); (W.C.-W.); (K.W.)
| | - Wioleta Chajęcka-Wierzchowska
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn Plac Cieszyński 1, 10-719 Olsztyn, Poland; (U.Z.); (A.Z.); (W.C.-W.); (K.W.)
| | - Krystyna Wiśniewska
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn Plac Cieszyński 1, 10-719 Olsztyn, Poland; (U.Z.); (A.Z.); (W.C.-W.); (K.W.)
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-719 Olsztyn, Poland
- Correspondence:
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Nunziata L, Brasca M, Morandi S, Silvetti T. Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update. Food Microbiol 2022; 104:103999. [DOI: 10.1016/j.fm.2022.103999] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 01/20/2022] [Accepted: 01/28/2022] [Indexed: 12/19/2022]
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15
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Ma WJ, Zhao MN, Lu ZX, Lv FX, Zhang P, Bie XM. Isolation of Lactic Acid Bacteria from Yogurt and the Effect on the Intestinal Microflora in Mice. BIOL BULL+ 2022. [DOI: 10.1134/s1062359022130118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
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17
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Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112490] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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György É, Laslo É, Antal M, András CD. Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices. Food Sci Nutr 2021; 9:4550-4560. [PMID: 34401102 PMCID: PMC8358356 DOI: 10.1002/fsn3.2433] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/30/2021] [Accepted: 06/06/2021] [Indexed: 12/11/2022] Open
Abstract
Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention as spices are important food additives. During our work, we examined the microbiological quality of 50 different spices with cultivation methods on diverse selective media. The identification of the most representative bacteria was carried out using 16S rDNA gene sequence analysis. Antibiotic resistance profiling of twelve identified Bacillus species (B. subtilis subsp. stercoris BCFK, B. licheniformis BCLS, B. siamensis SZBC, B. zhangzhouensis BCTA, B. altitudinis SALKÖ, B. velezensis CVBC, B. cereus SALÖB isolate, B. tequilensis KOPS, B. filamentosus BMBC, B. subtilis subsp. subtilis PRBC2, B. safensis BMPS, and B. mojavensis BCFK2 isolate) was performed using the standard disk-diffusion method against 32 antibiotics. The study showed that the majority resistance was obtained against penicillin G (100%), oxacillin (91.67%), amoxyclav (91.67%), rifampicin (75%), and azithromycin (75%). Our findings suggest that spices harbor multidrug-resistant bacteria.
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Affiliation(s)
- Éva György
- Department of Food ScienceFaculty of Economics, Socio‐Human Sciences and EngineeringSapientia Hungarian University of TransylvaniaMiercurea CiucRomania
| | - Éva Laslo
- Department of BioengineeringFaculty of Economics, Socio‐Human Sciences and EngineeringSapientia Hungarian University of TransylvaniaMiercurea CiucRomania
| | - Márta Antal
- Department of Food ScienceFaculty of Economics, Socio‐Human Sciences and EngineeringSapientia Hungarian University of TransylvaniaMiercurea CiucRomania
| | - Csaba Dezső András
- Department of Food ScienceFaculty of Economics, Socio‐Human Sciences and EngineeringSapientia Hungarian University of TransylvaniaMiercurea CiucRomania
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Ojha AK, Shah NP, Mishra V. Conjugal Transfer of Antibiotic Resistances in Lactobacillus spp. Curr Microbiol 2021; 78:2839-2849. [PMID: 34076710 DOI: 10.1007/s00284-021-02554-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Accepted: 05/26/2021] [Indexed: 11/26/2022]
Abstract
Lactic acid bacteria (LAB) are a heterogeneous group of bacteria which are Gram-positive, facultative anaerobes and non-motile, non-spore forming, with varied shapes from cocci to coccobacilli and bacilli. Lactobacillus is the largest and most widely used bacterial species amongst LAB in fermented foods and beverages. The genus is a common member of human gut microbiome. Several species are known to provide benefits to the human gut via synergistic interactions with the gut microbiome and their ability to survive the gut environment. This ability to confer positive health effects provide them a status of generally recognized as safe (GRAS) microorganisms. Due to their various beneficial characteristics, other factors such as their resistance acquisition were overlooked. Overuse of antibiotics has made certain bacteria develop resistance against these drugs. Antibiotic resistance was found to be acquired mainly through conjugation which is a type of lateral gene transfer. Several in vitro methods of conjugation have been discussed previously depending on their success to transfer resistance. In this review, we have addressed methods that are employed to study the transfer of resistance genes using the conjugation phenomenon in lactobacilli.
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Affiliation(s)
- Anup Kumar Ojha
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, 131028, India
| | - Nagendra Prasad Shah
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, SAR, China
| | - Vijendra Mishra
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, 131028, India.
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Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, Lagiou A, Bezirtzoglou E. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods 2020; 10:E69. [PMID: 33396397 PMCID: PMC7823516 DOI: 10.3390/foods10010069] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/26/2020] [Accepted: 12/27/2020] [Indexed: 02/06/2023] Open
Abstract
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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Affiliation(s)
- Chrysa Voidarou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Maria Antoniadou
- School of Dentistry, National and Kapodistrian University of Athens, 11521 Athens, Greece;
| | - Georgios Rozos
- Laboratory of Microbiology, Biotechnology & Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Athina Tzora
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Ioannis Skoufos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
| | - Areti Lagiou
- Department of Public and Community Health, University of West Attika, 11521 Athens, Greece;
| | - Eugenia Bezirtzoglou
- Laboratory of Hygiene and Environmental Protection, Medical School, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
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Pena FL, Souza MC, Valle MCPR, Bezerra RMN, Rostagno MA, Antunes AEC. Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12735] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Fabíola L Pena
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Mariana C Souza
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Maria Carolina P R Valle
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Rosangela M N Bezerra
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Maurício A Rostagno
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Adriane E C Antunes
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
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