Antibiotic Resistance Among Cultured Bacterial Isolates from Bioethanol Fermentation Facilities Across the United States

Murphree, Colin A.; Heist, E. Patrick; Moe, Luke A.

doi:10.1007/s00284-014-0583-y

Cited by 19 publications

(8 citation statements)

References 39 publications

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“…However, the potential risk to transfer acquired AbR genes recently found in LAB species to animal and human pathogens is a cause for concern. AbR LAB may also contaminate industrial processes, leading to economic losses (2). In addition, the possibility that opportunistic or commensal bacteria and nonpathogen organisms could serve as reservoirs of AbR genes is increasingly recognized (3).…”

Section: Introductionmentioning

confidence: 99%

The Plasmidome of Firmicutes: Impact on the Emergence and the Spread of Resistance to Antimicrobials

et al. 2015

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The phylum Firmicutes is one of the most abundant groups of prokaryotes in the microbiota of humans and animals and includes genera of outstanding relevance in biomedicine, health care, and industry. Antimicrobial drug resistance is now considered a global health security challenge of the 21st century, and this heterogeneous group of microorganisms represents a significant part of this public health issue.

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Section: Introductionmentioning

confidence: 99%

The Plasmidome of Firmicutes: Impact on the Emergence and the Spread of Resistance to Antimicrobials

et al. 2015

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“…In addition, the quantities and costs of antibiotics used in large-scale fermentation are significant. In the case of yeast fermentation for food production, these issues are more problematic because of strict food-safety regulations [87]. To avoid these concerns regarding widespread antibiotic resistance and residues, better strategies for managing bacterial contamination using alternatives to antibiotics have been considered for food fermentation, despite the effectiveness of antibiotics.…”

Section: Antibioticsmentioning

confidence: 99%

Anti-Contamination Strategies for Yeast Fermentations

Seo

Park

Jung³

et al. 2020

Microorganisms

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Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final product concentration and render industrial yeast strains unable to be reused. Alternative approaches to controlling contamination, including the use of antibiotics, have been developed and proposed as solutions. However, more efficient and industry-friendly approaches are needed for use in industrial applications. This review covers: (i) general information about industrial uses of yeast fermentation, (ii) microbial contamination and its effects on yeast fermentation, and (iii) currently used and suggested approaches/strategies for controlling microbial contamination at the industrial and/or laboratory scale.

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“…However, these antibiotics will then appear in the fermentation solids (Amorim et al 2011;Bischoff et al 2016). In particular, some important contaminants have exhibited resistance to virginiamycin, such as Weissella confusa (WC) (Murphree et al 2014). Thus, safer, more effective and environmentally friendly methods are needed to control bacterial contaminants during bioethanol fermentations.…”

Section: Introductionmentioning

confidence: 99%

Nisin incorporation enhances the inactivation of lactic acid bacteria during the acid wash step of bioethanol production from sugarcane juice

Zhang

Holle

Kim

et al. 2019

Lett Appl Microbiol

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Bioethanol fermentation is continuously exposed to contamination by Lactic Acid Bacteria (LAB). In this study, the effect of adding nisin (250 mg l−1) to the acid wash on the viability of five bacterial contaminants were evaluated both alone and in co‐incubation with Saccharomyces cerevisiae. Additionally, fed‐batch fermentation was performed using an acid or acid/nisin wash for S. cerevisiae alone and cocultured with the LAB strains. Parameters such as ethanol production, sugar consumption and lactic acid production were monitored. Four model LAB were more susceptible to the acid/nisin wash than the acid wash, and were most susceptible when incubated with yeast. A fifth model LAB was very sensitive to both treatments regardless of the presence of yeast. The addition of nisin to the acid wash lowered the required time for adequate washing and resulted in a higher ethanol production (54·5 ± 0·1 g l−1) than the acid wash alone (52·6 ± 0·1 g l−1) in a subsequent fermentation. These results indicate the potential benefits of supplementing with nisin to improve the acid wash step of bioethanol fermentations. Significance and Impact of the Study Acid washing by the bioethanol fermentation industry reduces yeast efficiency and selects for contaminant bacteria that are resistant to acid treatments. This study demonstrates that the incorporation of nisin into the acid wash step results in a more potent removal of lactic acid bacteria while significantly shortening the length of time needed for the acid wash.

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Antibiotic Resistance Among Cultured Bacterial Isolates from Bioethanol Fermentation Facilities Across the United States

Cited by 19 publications

References 39 publications

The Plasmidome of Firmicutes: Impact on the Emergence and the Spread of Resistance to Antimicrobials

The Plasmidome of Firmicutes: Impact on the Emergence and the Spread of Resistance to Antimicrobials

Anti-Contamination Strategies for Yeast Fermentations

Nisin incorporation enhances the inactivation of lactic acid bacteria during the acid wash step of bioethanol production from sugarcane juice

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