New insights in antibiotic resistance of Lactobacillus species from fermented foods

Affiliations

¹ Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain. Electronic address: hikmate@ujaen.es.
² Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
³ Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
⁴ Hochschule Fulda, University of Applied Sciences, Department of Nutritional, Food and Consumer Sciences, Leipziger Straße 123, 36037 Fulda, Germany.

Review

Hikmate Abriouel et al. Food Res Int. 2015 Dec.

. 2015 Dec:78:465-481.

doi: 10.1016/j.foodres.2015.09.016. Epub 2015 Sep 18.

¹ Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain. Electronic address: hikmate@ujaen.es.
² Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
³ Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
⁴ Hochschule Fulda, University of Applied Sciences, Department of Nutritional, Food and Consumer Sciences, Leipziger Straße 123, 36037 Fulda, Germany.

No abstract available

Keywords: Fermented foods; Horizontal gene transfer; In silico analysis; Lactobacillus spp.; Phenotypic and genotypic antibiotic resistance.

Publication types