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Acquired antibiotic resistance in starters and probiotics strains of lactic acid bacteria and bifidobacteria species

AuthorsMayo Pérez, Baltasar ; Flórez García, Ana Belén ; Ammor, Mohammed Salim ; Delgado, Susana
KeywordsAntibiotic resistance
Acquired resistance
Lactic acid bacteria
Issue Date2012
PublisherNova Science Publishers
CitationEncyclopedia of DNA Research 27: 693-722 (2012)
AbstractLactic acid bacteria (LAB) are non-pathogenic microorganisms found naturally in raw plant and animal materials or added deliberately as functional starter cultures to promote desirable biochemical changes in food and feed fermentations. LAB and bifidobacteria are also natural inhabitants of the gastrointestinal tract (GIT) of human and animals where they exert an array of protective and beneficial effects; a property that has led to the use of members of these two microbial types as probiotics. Antibiotics have greatly contributed over the last 65 years to human life expectancy and quality of life in the fight against infectious diseases. However, their efficacy is being severely threatened by the appearance and worldwide spread of antibiotic resistance. At present, there is great concern that commensal and beneficial bacterial populations, such as the food-borne and GIT-associated bacteria, become a reservoir for resistances, from which they could ultimately be transferred to human pathogens and opportunistic bacteria. Transferable resistances carried by starters and probiotics could be spread either during food manufacture or during passage through the GIT. Consequently, discriminating between resistant and susceptible strains, and distinguishing between intrinsic, non-transferable and acquired, transferable resistances is vital in order of not to disseminate antibiotic resistances via the food chain. Genes conferring resistance to several antibiotics have already been identified and characterized in strains of LAB and bifidobacteria. In particular, tet(W) and erm(B), encoding tetracycline and erythromycin resistance, respectively, seem to be widely spread among species of these bacterial groups. Some of these genes have proved to be transferable in laboratory conditions, but also in food and in animal GIT systems.
Identifiersisbn: 978-1-61324-305-3
Appears in Collections:(IPLA) Libros y partes de libros
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