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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