Food Science and Technology

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

A. G. Tóth, I. Csabai, et al.

This groundbreaking study, conducted by a team of researchers including Adrienn Gréta Tóth and István Csabai, explores the diverse arsenal of antimicrobial resistance genes found in kefir and yoghurt. Using a cutting-edge metagenomic approach, the research reveals significant findings that call for careful monitoring of starter culture strains to reduce ARG intake in food. Discover the implications for food safety and public health.

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Abstract

This study investigated the diversity of antimicrobial resistance genes (ARGs) in kefir and yoghurt samples (products, grains, bacterial strains) using a metagenomic approach. Numerous ARGs were found, conferring resistance to various antibiotic classes. The findings suggest that starter culture strains should be monitored to minimize ARG intake through food.

Publisher

Scientific Reports

Published On

Dec 31, 2020

Authors

Adrienn Gréta Tóth, István Csabai, Gergely Maróti, Ákos Jerzseles, Attila Dubecz, Árpád V. Patai, Maura Fiona Judge, Sára Ágnes Nagy, László Makrai, Krisztián Bányai, Géza Szita, Norbert Solymosi

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