Antibiotic resistance of lactis acid bacteria and the risk of its transmission with fermented dairy products


Keywords: lactic acid bacteria, antibiotic resistance, probiotics, antibiotics, gene reservoir, fermented dairy products.

Abstract

Bacterial resistance to antimicrobials is a global health problem that affects not only on humane and veterinary medicine, but also on food products. The food chain can be by transmission of antibiotic resistance from bacterial populations to animals and humans. Literary data on the current state of the problem of antibiotic resistance of lactic acid bacteria (LAB) in Ukraine and in the world are given in the review. Possible ways of transferring resistance to antibiotics through fermented dairy products are shown. The main aspects of the danger of transmission of antibiotic resistance genes through the LAB and fermented dairy products are revealed. The main modern approaches to the definition of antibiotic resistance of microorganisms with the use of classical and modern research methods are described. The article provides the main sources of information on the safety of use of LAB as starter cultures and probiotics for the production of fermented dairy products. The hypothesis of the resistance gene's reservoir suggests that LAB can be a reservoir of sustainability genes, and the subsequent transfer of such genes to pathogenic and opportunistic microorganisms. The presence of antibiotic resistance genes transposed horizontally is inadmissible for lactobacilli, which are used as commercial bacterial agents for the production of fermented dairy products. According to the literature data, the absence of acquired antimicrobial resistance has become an important criterion for assessing the safety of lactobacilli, which are used as starting cultures for the production of fermented dairy products or probiotics. It has been established that it is obligatory to study the antibiotic resistance gene in addition to clinical and laboratory methods of studying the antibiotic resistance of LAB. To minimize the formation of antibiotic-resistant bacteria in food products of plant and animal origin it is possible by careful monitoring of residues of antibiotics in raw materials and finished products. This will prevent the entry of antibiotic resistant strains into the natural cycle.

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Published
2018-04-26
How to Cite
Slyvka, I., Tsisaryk, O., & Musiy, L. (2018). Antibiotic resistance of lactis acid bacteria and the risk of its transmission with fermented dairy products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 20(87), 78-84. https://doi.org/10.15421/nvlvet8716