scholarly journals Role of Lactic Acid Bacteria from Animal Products in Human Health – One Health Perspective

2021 ◽  
Author(s):  
Carla Miranda ◽  
Diogo Contente ◽  
Gilberto Igrejas ◽  
Sandra Paula de Aguiar e Câmara ◽  
Maria de Lurdes Enes Dapkevicius ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Chain ◽  
Antimicrobial Properties ◽  
Antibiotic Resistance Genes ◽  
Health Impact ◽  
Animal Products ◽  
Beneficial Effects

Animal products, in particular dairy and fermented products, are natural, major sources of lactic acid bacteria (LAB). Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated to the transfer of antibiotic resistance genes to foodborne pathogens, their potential dissemination throughout the food chain, and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.

scholarly journals Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2092
Author(s):  
Carla Miranda ◽  
Diogo Contente ◽  
Gilberto Igrejas ◽  
Sandra P. A. Câmara ◽  
Maria de Lurdes Enes Dapkevicius ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Chain ◽  
Antimicrobial Properties ◽  
Antibiotic Resistance Genes ◽  
Nutrient Digestibility ◽  
Animal Origin ◽  
Animal Products ◽  
Beneficial Effects

Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.

Characterization of bacteria and antibiotic resistance in commercially-produced cheeses sold in China

2021 ◽  
Author(s):  
Jinghui Yao ◽  
Jing Gao ◽  
Jianming Guo ◽  
Hengan Wang ◽  
En Zhang ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acquired Resistance ◽  
Antibiotic Resistance Genes ◽  
16S Rrna Gene Sequencing ◽  
Multidrug Resistant ◽  
Resistant Bacteria ◽  
Rrna Gene ◽  
Rrna Gene Sequencing

The consumption of cheese in China is increasing rapidly. Little is known about the microbiota, the presence of antibiotic-resistant bacteria, or the distribution of antibiotic resistance genes (ARGs) in commercially-produced cheeses sold in China. These are important criteria for evaluating quality and safety. Thus, this study assessed the metagenomics of fifteen types of cheese using 16S rRNA gene sequencing. Fourteen bacterial genera were detected. Lactococcus , Lactobacillus , and Streptococcus were dominant based on numbers of sequence reads. Multidrug-resistant lactic acid bacteria were isolated from most of the types of cheese. The isolates showed 100% and 91.7% resistance to streptomycin and sulfamethoxazole, respectively, and genes involved in acquired resistance to streptomycin ( strB) and sulfonamides ( sul2) were detected with high frequency. To analyze the distribution of ARGs in the cheeses in overall, 309 ARGs from eight categories of ARG and nine transposase genes were profiled. A total of 169 ARGs were detected in the 15 cheeses; their occurrence and abundance varied significantly between cheeses. Our study demonstrates that there is various diversity of the bacteria and ARGs in cheeses sold in China. The risks associated with multidrug resistance of dominant lactic acid bacteria are of great concern.

Rapid detection of antibiotic resistance genes in lactic acid bacteria using PMMA-based microreactor arrays

2020 ◽  
Vol 104 (14) ◽  
pp. 6375-6383
Author(s):  
Zengjun Jin ◽  
Guotao Ding ◽  
Guoxing Yang ◽  
Guiying Li ◽  
Wei Zhang ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistance Genes ◽  
Rapid Detection ◽  
Antibiotic Resistance Genes

scholarly journals Identification of Antibiotic-Resistance Genes from Lactic Acid Bacteria in Indonesian Fermented Foods

2014 ◽  
Vol 21 (3) ◽  
pp. 144-150 ◽  
Author(s):  
LINDA SUKMARINI ◽  
APON ZAENAL MUSTOPA ◽  
MARIDHA NORMAWATI ◽  
IKRIMAH MUZDALIFAH
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistance Genes ◽  
Antibiotic Resistance Genes ◽  
Fermented Foods

scholarly journals МОЛОЧНОКИСЛЫЕ БАКТЕРИИ ПРОТИВ АНТИБИОТИКОРЕЗИСТЕНТНЫХ ПАТОГЕНОВ

2021 ◽  
Author(s):  
A.Zh. AlybaYeva ◽  
M.G. Saubenova ◽  
E.A. Oleinikova ◽  
A.V. CHIZHAYEVA ◽  
A.A. Aitzhanova ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
21St Century ◽  
Bacterial Resistance ◽  
Antimicrobial Properties ◽  
Antibiotic Resistant ◽  
Resistance To Antibiotics ◽  
Microbial Strains

Antibiotic resistance of microorganisms is one of the greatest challenges of the 21st century. Many of the previously effective antibiotics are no longer applicable due to the widespread prevalence of resistant microbial strains. The ubiquity of resistant organisms is revealed in a number of articles. Bacterial resistance to antibiotics is very actively researched, measured and monitored at the epidemiological level. Particular attention is paid to the study of the antimicrobial properties of lactic acid bacteria, since they have various advantages as a means of combating antibiotic-resistant pathogens. Устойчивость микроорганизмов к антибиотикам - одна из самых серьезных проблем XXI века. Многие из ранее эффективных антибиотиков больше не применимы из-за широкого распространения штаммов резистентных микробов. Вездесущность устойчивых организмов раскрывается в ряде статей. Устойчивость бактерий к антибиотикам очень активно исследуется, измеряется и отслеживается на эпидемиологическом уровне. Особенное внимание уделяется исследованию антимикробных свойств молочнокислых бактерий, так как они обладают различными преимуществами в качестве средств борьбы с антибиотикорезистентнымы патогенами.

scholarly journals Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3131
Author(s):  
Salam A. Ibrahim ◽  
Raphael D. Ayivi ◽  
Tahl Zimmerman ◽  
Shahida Anusha Siddiqui ◽  
Ammar B. Altemimi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Antimicrobial Agents ◽  
Microbial Control ◽  
Antimicrobial Properties ◽  
Disease Outbreaks ◽  
Food Spoilage ◽  
Natural Antimicrobial ◽  
Organoleptic Characteristics

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resultant paradigm shift toward clean labels, have caused an increased interest in natural and effective antimicrobial alternatives. For instance, natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of food spoilage organisms. Bacteriocins and other LAB metabolites have been commercially exploited for their antimicrobial properties and used in many applications in the dairy industry to prevent the growth of undesirable microorganisms. In this review, we summarized the natural antimicrobial compounds produced by LAB, with a specific focus on the mechanisms of action and applications for microbial food spoilage prevention and disease control. In addition, we provide support in the review for our recommendation for the application of LAB as a potential alternative antimicrobial strategy for addressing the challenges posed by antibiotic resistance among pathogens.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

scholarly journals Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts

2012 ◽  
Vol 95 (9) ◽  
pp. 4775-4783 ◽  
Author(s):  
N. Zhou ◽  
J.X. Zhang ◽  
M.T. Fan ◽  
J. Wang ◽  
G. Guo ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria
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