Distribution of antimicrobial resistant lactic acid bacteria along the production of a raw ewe milk-derived cheese

摘要: Antimicrobial resistance (AMR) of microorganisms is defined as the ability to withstand or resist the action of one or more antimicrobial agents. AMR is widespread and the efficacy in treating certain life-threatening infections is already compromised. Thus, fermented products are considered notable reservoirs of antimicrobial resistant bacteria. Therefore, this work aimed to analyse the prevalence of antimicrobial-resistant lactic acid bacteria (LAB) throughout the production of a raw milk cheese (Idiazabal PDO).