Acta Vet. Brno 2020, 89: 401-411

https://doi.org/10.2754/avb202089040401

Assessment of antibiotic resistance in starter and non-starter lactobacilli of food origin

Marta Dušková1,2, Monika Morávková2, Jakub Mrázek3, Martina Florianová2, Lenka Vorlová1, Renáta Karpíšková1,2

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food and Gastronomic Sciences, Brno, Czech Republic
2Veterinary Research Institute, Brno, Czech Republic
3Czech Academy of Sciences, Institute of Animal Physiology and Genetics, Prague, Czech Republic

Received June 1, 2020
Accepted December 21, 2020

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  • Duche Rachael T., Singh Anamika, Wandhare Arundhati Ganesh, Sangwan Vikas, Sihag Manvesh Kumar, Nwagu Tochukwu N. T., Panwar Harsh, Ezeogu Lewis. I.: Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria. BMC Microbiol 2023, 23. <https://doi.org/10.1186/s12866-023-02883-0>
  • İSPİRLİ Hümeyra, DERTLİ Enes: GELENEKSEL YOLLARLA ÜRETİLMİŞ TURŞU ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, MOLEKÜLER YÖNTEMLER KULLANILARAK TANIMLANMASI VE BAZI FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 2023, 48, 360. <https://doi.org/10.15237/gida.GD23019>
  • Ojha Anup Kumar, Shah Nagendra Prasad, Mishra Vijendra: Characterization and Transferability of erm and tet Antibiotic Resistance Genes in Lactobacillus spp. Isolated from Traditional Fermented Milk. Curr Microbiol 2022, 79. <https://doi.org/10.1007/s00284-022-02980-9>
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  • Zarzecka Urszula, Chajęcka-Wierzchowska Wioleta, Zadernowska Anna: Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation. LWT 2022, 153, 112490. <https://doi.org/10.1016/j.lwt.2021.112490>
  • Grujović Mirjana Ž., Mladenović Katarina G., Semedo‐Lemsaddek Teresa, Laranjo Marta, Stefanović Olgica D., Kocić‐Tanackov Sunčica D.: Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Comp Rev Food Sci Food Safe 2022, 21, 1537. <https://doi.org/10.1111/1541-4337.12897>
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