scholarly journals With Microbes

2021 ◽  
Keyword(s):  
Antimicrobial Resistance ◽  
Fermented Foods ◽  
Multiple Relationships ◽  
Faecal Matter ◽  
Forms Of Life ◽  
Old Friends

Without microbes, no other forms of life would be possible. But what does it mean to be with microbes? In this book, 24 contributors attune to microbes and describe their multiple relationships with humans and others. Ethnographic explorations with fermented foods, waste, faecal matter, immunity, antimicrobial resistance, phages, as well as indigenous and scientific understandings of microbes challenge ideas of them being simple entities: not just pathogenic foes, old friends or good fermentation minions, but much more. Following various entanglements, the book tells how these relations transform both humans and microbes in the process.

scholarly journals A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

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.

scholarly journals Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements

2019 ◽  
Vol 311 ◽  
pp. 108356 ◽  
Author(s):  
L. Irène I. Ouoba ◽  
Alain Brice Vouidibio Mbozo ◽  
Amarachukwu Anyogu ◽  
Promiselynda I. Obioha ◽  
Hagrétou Lingani-Sawadogo ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Environmental Heterogeneity ◽  
Fermented Foods ◽  
Genetic Elements

scholarly journals A survey on antimicrobial resistance genes of frequently used bacteria in kefir and yoghurt

2022 ◽  
Author(s):  
Maura Fiona Judge ◽  
Adrienn Gréta Tóth ◽  
Sára Ágnes Nagy ◽  
Márton Papp ◽  
Norbert Solymosi
Keyword(s):  
Antimicrobial Resistance ◽  
Resistance Genes ◽  
Streptococcus Thermophilus ◽  
Fermented Foods ◽  
Data Sets ◽  
Bacterial Strains ◽  
Bifidobacterium Animalis ◽  
Antimicrobial Resistance Genes ◽  
Next Generation Sequencing Ngs ◽  
Insight Into

Antimicrobial resistance (AMR) is one of the foremost threats facing the treatment of infectious diseases worldwide. Recent studies have highlighted the potential for ntimicrobial resistance genes (ARGs) in fermented foods to contribute to AMR via horizontal gene transfer (HGT). The focus of our study was investigating the ARG content (resistome) and mobility potential of the ARGs (mobilome) of bacterial strains commonly used in probiotic products, namely yoghurt and kefir. We performed metagenomic analyses on freely available data sets (n=584) originating from various kefir and yoghurt strains using next generation sequencing (NGS) in order to gain an insight into the ARG diversity, frequency and mobility. Our study shows that kefir and yoghurt products carry diverse and significant amounts of ARGs and that these genes may often be associated with iMGEs or plasmids, conferring mobility. Certain bacteria species such as Bifidobacterium animalis and Streptococcus thermophilus were found to have higher ARG content. Overall, our results support the hypothesis that ARGs are present in fermented foods, namely yoghurt and kefir, and have the potential to contribute to AMR.

Antimicrobial resistance of Lactobacillus spp. from fermented foods and human gut

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 201-208 ◽  
Author(s):  
Qinqin Ma ◽  
Yu Fu ◽  
Honghu Sun ◽  
Yuan Huang ◽  
Linzhao Li ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Fermented Foods ◽  
Human Gut ◽  
Lactobacillus Spp

scholarly journals Antimicrobial resistance determinants in silage

2021 ◽  
Author(s):  
Sára Ágnes Nagy ◽  
Adrienn Gréta Tóth ◽  
Márton Papp ◽  
Selçuk Kaplan ◽  
Norbert Solymosi
Keyword(s):  
Antimicrobial Resistance ◽  
Resistant Bacteria ◽  
Fermented Foods ◽  
Animal Products ◽  
Resistance Determinants ◽  
Animal Farming ◽  
Antimicrobial Resistance Genes ◽  
The One ◽  
Mass Feed ◽  
Generation Sequencing

Animal products may play a role in developing and spreading antimicrobial resistance in several ways. On the one hand, residues of antibiotics not adequately used in animal farming can enter the human body via food. But resistant bacteria may also be present in animal products, which can transfer the antimicrobial resistance genes (ARG) to the bacteria in the consumer's body by horizontal gene transfer. As previous studies have shown that fermented foods have a meaningful ARG content, it is indicated that such genes may also be present in silage used as mass feed in the cattle sector. In our study, we aspired to answer what ARGs occur in silage and what mobility characteristics they have? For this purpose, we have analyzed bioinformatically 40 freely available deep sequenced silage samples from shotgun metagenome next-generation sequencing. A total of 57 ARGs occurred 616 times in the samples. More than half of these ARGs are mobile because they can be linked to integrative mobile genetic elements, prophages or plasmids. We believe that our results point to a substantial source of ARG in the food chain.

Bacterial epidemiology and antimicrobial resistance in ascitic fluid: A 2-year retrospective study

2009 ◽  
pp. 1-5 ◽  
Author(s):  
Lionel Piroth ◽  
Andre Pechinot ◽  
Anne Minello ◽  
Benoit Jaulhac ◽  
Isabelle Patry ◽  
...  
Keyword(s):  
Retrospective Study ◽  
Antimicrobial Resistance ◽  
Ascitic Fluid
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