Antimicrobial Resistance of Acetobacter and Komagataeibacter Species Originating from Vinegars

Abstract

Consumers’ preference towards healthy and novel foods dictates the production of organic unfiltered bottled vinegar that still contains acetic acid bacteria. After ingesting vinegar, the bacteria come into close contact with the human microbiota, creating the possibility of horizontal gene transfer, including genetic determinants for antibiotic resistance. Due to the global spread of antimicrobial resistance (AMR), we analyzed the AMR of Acetobacter and Komagataeibacter species originating mainly from vinegars. Six antibiotics from different structural groups and mechanisms of action were selected for testing. The AMR was assessed with the disk diffusion method using various growth media. Although the number of resistant strains differed among the growth media, 97.4%, 74.4%, 56.4%, and 33.3% of strains were resistant to trimethoprim, erythromycin, ciprofloxacin, and chloramphenicol, respectively, on all three media. Moreover, 17.9% and 53.8% of all strains were resistant to four and three antibiotics of different antimicrobial classes, respectively. We then looked for antimicrobial resistance genes in the genome sequences of the reference strains. The most common genetic determinant potentially involved in AMR encodes an efflux pump. Since these genes pass through the gastrointestinal tract and may be transferred to human microbiota, further experiments are needed to analyze the probability of this scenario in more detail.

Persistent Neutrophil Infiltration and Unique Ocular Surface Microbiome Typify Dupilumab–Associated Conjunctivitis in Patients with Atopic Dermatitis

“…However, if so, it could explain the decreased microbial diversity and abundance in the AD group, versus a persistent colonization in the DAOSD group by species, such as A. aceti . As A. aceti was reported to be susceptible to gentamicin, 40 adding antibiotic coverage to currently proposed DAOSD treatment could improve treatment success.…”

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

“…AAB are widespread microorganisms in nature, on the surface of flowers and fruits, in sweet substances or in alcoholic beverages [5,6]. They are very well known for their ability to oxidize a different range of alcohols and sugars to yield bioacids as end products [42]. In vinegar production, Acetobacter species are important and are often used in industrial processes [14].…”

Exopolysaccharides Producing Bacteria: A Review

“…Therefore, many strains were isolated from vinegar including Komagatabacter ( Gluconacetobacter ) sp. RKY5 [ 128 ], K. medellinensis LMG 1693 T [ 129 ], K. medellinensis [ 130 ], K. europaeus LMG 20956 [ 130 ], K. melaceti AV382 T [ 99 , 130 ], K. hansenii DSM 5602 T [ 130 ], and others. Therefore, Marič et al (2020) isolated the two novel strains AV382 and AV436 from a submerged industrial bioreactor apple cider vinegar production in Kopivnik (Slovenia) [ 99 ].…”

“…Greser and Avcioglu (2022) isolated the strain K. maltaceti from grape vinegar and the strain K.nataicola from apple vinegar, which formed BC in amounts of 6.45 g/L and 5.35 g/L, respectively [ 131 ]. K. intermedius [ 132 ], G. swingsii [ 133 ], K. rhaeticus DSM 16663 T [ 130 ], G. rhaeticus [ 133 ], Komagatabacter ( Gluconacetobacter ) sp. gel_SEA623-2 [ 134 ], Gluconacetobacter sp.…”

“…gel_SEA623-2 [ 134 ], Gluconacetobacter sp. F6 [ 135 ], K. maltaceti SKU 1109 [ 130 ], K. diospyri MSKU 9 T [ 93 ], and K. saccharivorans JH1 [ 109 ] were isolated from fruit and fruit juices; K. cocois WE7 T was isolated from coconut milk [ 92 ]; K. nataicola LMG 1536 T was isolated from “Nata-de Coco” [ 130 ]; and K. hansenii B-12950 was isolated from the Tibicos symbiotic community [ 77 ]. A new species of thermotolerant bacterium Komagataeibacter diospyri sp.…”