Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis

Chen, Ke; Yang, Jinyi; Guo, Xinyuan; Han, Weiyu; Wang, Huijuan; Zeng, Xuejun; Wang, Zhouli; Yuan, Yahong; Yue, Tianli

doi:10.1016/j.fm.2023.104454

Cited by 2 publications

(1 citation statement)

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“…If any of these bacteria contain ARGs, the abundance of these genes will increase in the final product. One of the most abundant species in kefir grains, Lactobacillus kefiranofaciens (Chen et al., 2024 ; Tóth, Csabai, Maróti, et al., 2020 ; Zeng et al., 2022 ), was associated with the high abundance of beta‐lactam resistance genes found in them (Zeng et al., 2022 ). Similarly, high relative abundance of genes associated with multidrug resistance have been reported in kefir, linked to the presence in L. kefiranofaciens of the poxtA gene.…”

Section: The Resistome Of Food Productsmentioning

confidence: 99%

The resistome of the food chain: A One Health perspective

Fernández‐Trapote,

Oliveira,

Cobo‐Díaz

et al. 2024

Microbial Biotechnology

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Antimicrobial resistance (AMR) represents a significant global health problem which challenges Sustainable Development Goal 3 of the United Nations, with growing concerns about the possibility of AMR transmission through the food chain. The indiscriminate use of antimicrobials for the treatment of food production animals and for agricultural crop improvement, in addition to the direct discharge of livestock farm residues to sewage and the use of animal manure in agriculture, are among the factors that can facilitate the selection and transmission of AMR throughout the food chain. The study of food microbiomes has been boosted by the advent of next‐generation sequencing techniques, which have enabled gaining in‐depth understanding of the diversity of antimicrobial resistance genes present in food and associated environments (the so‐called resistome). The aim of this review is to provide an accurate and comprehensive overview of the knowledge currently available on the resistome of the most frequently consumed foods worldwide, from a One Health perspective. To this end, the different metagenomic studies which have been conducted to characterize the resistome of foods are compiled and critically discussed.

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