Occurrence of Antibiotic Resistance in Lacticaseibacillus paracasei and Lactiplantibacillus plantarum Strains Isolated from Traditional Sardinian Fermented Food

Description

Gavino Carboni, Maria E. Mura, Margherita Chessa, Giuseppe Blaiotta, Anna Nudda, and Nicoletta P. Mangia check farmhouse food bacteria for antibiotic resistance. They gathered fifty strains of two lactic acid bacteria species from traditional Sardinian fermented foods made from animals. People welcome these microbes in food, but they can carry resistance genes.

The team measured how the strains responded to six drug families, then searched their DNA, in the main chromosome and on plasmids, for five known resistance genes. One species often carried a tetracycline gene on its chromosome and a streptomycin gene on plasmids, while the other species leaned on plasmid-borne genes more broadly. Both resisted vancomycin naturally at high rates, and the first species showed the wider spread of resistant traits. The authors warn that even artisanal isolates can serve as reservoirs of resistance genes that pass to other bacteria.

Catalog record

Source: https://europepmc.org/articles/PMC12837373