.png){kind=icon}
.png){kind=icon}
Return
Occurrence of antimicrobial resistance in lactic acid bacteria from industrial yogurt starters and commercial yogurt products
.png){kind=icon}
PRE
AI
DOI：10.1016/j.foodcont.2026.112499.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• Antimicrobial resistance in lactic acid bacteria was systematically compared between industrial yogurt starters and commercial yogurt products. • Lactic acid bacteria from commercial yogurt exhibited higher resistance rates and multidrug resistance than those from industrial starter cultures. • Whole-genome sequencing revealed acquired resistance genes, including tet(W) and aph (3″)-I, with tet(W) located adjacent to the insertion sequence ISBian1. • Analysis of 2462 edible LAB genomes showed widespread tetracycline & macrolide resistance, esp. in Bifidobacterium. • Evidence supports strengthening probiotic/yogurt safety assessment under global regulatory frameworks.
Journal
IF:
6.3
Papers:
1.1W
Citations:
4.0W
View more organizations