Antibiotic resistance among commercially available probiotics

Antibiotic resistance among commercially available probiotics 1 Introduction</h5> “ Antibiotic resistance as a phenomenon is, in itself, not surprising. Nor it is new. It is, however, newly worrying, because it is accumulating and accelerating, while the world's tools for combating it decrease in power ”.</P>Joshua Lederberg </P>Bacteria, the most foremost life forms to appear on Earth are found in almost every habitat on the planet. Many of them are beneficial for mankind in a variety of ways. Lactic acid bacteria (LAB) constitute one such important group of microorganisms used in food fermentations. They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by producing growth-inhibiting substances. Nowadays, LAB-derived products from the industrial manufacture of fermented food such as milk products, vegetables, meat and wine ( Konings, Kok, Kuipers, & Poolman, 2000; Rhee, Lee, & Lee, 2011 ) are their most important applications from an economical point of view. Besides, the last decades have witnessed the phenomenal boost in their use as probiotic organisms ( Forssten, Sindelar, & Ouwehand, 2011; Gleinser, Grimm, Zhurina, Yuan, & Riedel, 2012; Kumari, Catanzaro, & Marotta, 2011; Mills, Stanton, Fitzgerald, & Ross, 2011; Wells, 2011 ). In modern medicine, antibiotics are the mainstay of our http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Research International Elsevier

Antibiotic resistance among commercially available probiotics

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Publisher
Elsevier
Copyright
Copyright © 2014 Elsevier Ltd
ISSN
0963-9969
D.O.I.
10.1016/j.foodres.2014.01.025
Publisher site
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Abstract

1 Introduction</h5> “ Antibiotic resistance as a phenomenon is, in itself, not surprising. Nor it is new. It is, however, newly worrying, because it is accumulating and accelerating, while the world's tools for combating it decrease in power ”.</P>Joshua Lederberg </P>Bacteria, the most foremost life forms to appear on Earth are found in almost every habitat on the planet. Many of them are beneficial for mankind in a variety of ways. Lactic acid bacteria (LAB) constitute one such important group of microorganisms used in food fermentations. They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by producing growth-inhibiting substances. Nowadays, LAB-derived products from the industrial manufacture of fermented food such as milk products, vegetables, meat and wine ( Konings, Kok, Kuipers, & Poolman, 2000; Rhee, Lee, & Lee, 2011 ) are their most important applications from an economical point of view. Besides, the last decades have witnessed the phenomenal boost in their use as probiotic organisms ( Forssten, Sindelar, & Ouwehand, 2011; Gleinser, Grimm, Zhurina, Yuan, & Riedel, 2012; Kumari, Catanzaro, & Marotta, 2011; Mills, Stanton, Fitzgerald, & Ross, 2011; Wells, 2011 ). In modern medicine, antibiotics are the mainstay of our

Journal

Food Research InternationalElsevier

Published: Mar 1, 2014

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