New insights in antibiotic resistance of Lactobacillus species from fermented foods

摘要: Abstract Bacteria belonging to the genus Lactobacillus are used as starter cultures or that develop naturally fermenting microbiota in production of various foods. On detrimental side, lactobacilli may act reservoir antibiotic resistance genes, which can spread commensal bacteria humans animals, food-associated pathogens. In last decade, advances molecular biology and genome sequencing have provided more information on resistances foodborne bacteria. The aim this review was consider provide an up-to-date status phenotypic genotypic profiles species from fermented foods also highlight new distribution glycopeptide chloramphenicol genes genomes. silico screening vanZ (glycopeptide resistance) cat (chloramphenicol resistance)-like sequences isolated revealed for first time occurrence being highly conserved chromosome each species, presumably non-transferable. Further studies involving foods, especially those relying spontaneous fermentation, is crucial increase knowledge potential presence via food route.