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
Crossref Cited-by Linking
- Zarzecka Urszula, Zadernowska Anna, Chajęcka-Wierzchowska Wioleta, Adamski Patryk: High-pressure processing effect on conjugal antibiotic resistance genes transfer in vitro and in the food matrix among strains from starter cultures. International Journal of Food Microbiology 2023, 388, 110104. <https://doi.org/10.1016/j.ijfoodmicro.2023.110104>
- 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>
- Dincer Emine, Kivanc Merih: Evaluation of metabolic activities and probiotic characteristics of two Latilactobacillus sakei strains isolated from pastırma. World J Microbiol Biotechnol 2022, 38. <https://doi.org/10.1007/s11274-022-03431-0>
- 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>