ABSTRACT

Probiotics are live microorganisms that offer the host a health advantage when administered in appropriate quantities. The key probiotic bacteria are strains belonging to the Lactobacillus and Bifidobacterium genera, although other agents have also been used, such as strains of Bacillus or Escherichia coli. Two famous inhabitants of the human intestinal microbiota are Lactobacillus and Bifidobacterium. In food fermentation processes, some organisms are often used as starters or as adjunct crops in the food industry. With certain cases, where mutations or intrinsic resistance mechanisms are responsible for the resistance phenotype, antibiotic resistance in these beneficial microbes does not constitute a safety issue in itself.In fact, after antibiotic treatment, some probiotic strains with intrinsic antibiotic resistance may be useful for restoring the gut microbiota. However, in the traditional probiotic genera, unique antibiotic resistance determinants carried on mobile genetic elements, such as tetracycline resistance genes, are frequently identified and constitute a resistance reservoir for potential food or gut pathogens, thus posing a serious safety problem. Keywords: Antibiotics, bacteria, LAB, Lactobacillus
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1003.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.1003