ArticleScientific reports2020
A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Enhancement of Pediocin Production inFoods (Basel, Switzerland) · 2026Article
- Genomic Plasticity and Functional Reweighting Facilitate Microbial Adaptation During the Ripening of Artisanal Goat Cheese.International journal of molecular sciences · 2026Article
- The resistome of the food chain: A One Health perspective.Microbial biotechnology · 2024Review
- Multidrug resistance profile in Lactobacillus delbrueckii: a food industry species with probiotic properties.World journal of microbiology & biotechnology · 2024Review
- Monitoring Changes in the Antimicrobial-Resistance Gene Set (ARG) of Raw Milk and Dairy Products in a Cattle Farm, from Production to Consumption.Veterinary sciences · 2024Article
- Accounting for the health risk of probiotics.Heliyon · 2024Review
- Contribution of Food to the Human Health Burden of Antimicrobial Resistance.Foodborne pathogens and disease · 2024Review
- Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia.Foods (Basel, Switzerland) · 2023Article
- Susceptibility ofAntibiotics (Basel, Switzerland) · 2023Article
- Antimicrobial resistance gene lack in tick-borne pathogenic bacteria.Scientific reports · 2023Article
- A survey on antimicrobial resistance genes of frequently used probiotic bacteria, 1901 to 2022.Euro surveillance : bulletin Europeen sur les maladies transmissibles = European communicable disease bulletin · 2023Article
- Potential influence of antimicrobial resistance gene content in probiotic bacteria on the gut resistome ecosystems.Frontiers in nutrition · 2023Review
- A novel approach for combining the metagenome, metaresistome, metareplicome and causal inference to determine the microbes and their antibiotic resistance gene repertoire that contribute to dysbiosis.Microbial genomics · 2022Article
- Article
- Antimicrobial resistance determinants in silage.Scientific reports · 2022Article
- Review and Comparison of Antimicrobial Resistance Gene Databases.Antibiotics (Basel, Switzerland) · 2022Review
- Assessing the drug resistance profiles of oral probiotic lozenges.Journal of oral microbiology · 2022Article
- Article
- Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption.Frontiers in microbiology · 2022Review
- Mobile Antimicrobial Resistance Genes in Probiotics.Antibiotics (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Antimicrobial 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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