The Formation of Antibiotic Resistance Genes in Bacterial Communities During Garlic Powder Processing

Abstract

Chinese garlic powder (GP) is exported to all countries in the world, but the excess of microorganisms is a serious problem that affects export. The number of microorganisms has a serious impact on the pricing of GP. It is very important to detect and control the microorganism in GP. The purpose of this study was to investigate the contamination and drug resistance of microorganisms during the processing of GP. We used metagenomics and Illumina sequencing to study the composition and dynamic distribution of antibiotic resistance genes (ARGs), but also the microbial community in three kinds of garlic products from factory processing. The results showed that a total of 126 ARG genes were detected in all the samples, which belonged to 11 ARG species. With the processing of GP, the expression of ARGs showed a trend to increase at first and then to decrease. Network analysis was used to study the co-occurrence patterns among ARG subtypes and bacterial communities and ARGs.

Associations between Nutrigenomic Effects and Incidences of Microbial Resistance against Novel Antibiotics

“…Metagenomics approaches have been employed to investigate the content and dynamic distribution of ARGs, as well as the microbial population, in three types of factory-processed Chinese garlic powder (GP) products [ 12 ]. The findings revealed that 126 ARG genes from 11 different ARG species were detected.…”

“…The findings revealed that 126 ARG genes from 11 different ARG species were detected. With the processing of GP, the expression of ARGs increased at first and later decreased [ 12 ]. Since garlic is added to food, this finding raises concern about the possible emergence of antibiotic-resistant strains from dietary supplies.…”