Antibiotic resistance in fermented food lactic acid bacteria—a review
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Author:
- SONG Xiao-Min
SONG Xiao-Min
1. Food Science and Engineering College, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
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Search for this author on this site - LI Shao-Ying
LI Shao-Ying
1. Food Science and Engineering College, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
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Search for this author on this site - MA Chun-Yan
MA Chun-Yan
1. Food Science and Engineering College, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
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Search for this author on this site - LI Zhen
LI Zhen
1. Food Science and Engineering College, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
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Search for this author on this site - LI Shu-Fen
LI Shu-Fen
2. College of Life Sciences, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
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Abstract:
Antibiotic resistance is present in different species of lactic acid bacteria strains, which poses a threat to food safety. In this paper, the mechanisms of antibiotic resistance, sensitive detection methods, as well as antibiotic resistance situation and transferability of lactic acid bacteria in fermented foods were reviewed which can provide references for peer researchers.
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SONG Xiao-Min, LI Shao-Ying, MA Chun-Yan, LI Zhen, LI Shu-Fen. Antibiotic resistance in fermented food lactic acid bacteria—a review[J]. Microbiology China, 2015, 42(1): 207-213
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History
- Online: January 09,2015
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