Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use.
- 2025-07-31
- Food science & nutrition 13(8)
- Salma Sherif Refaat
- Zeynep Akinan Erdem
- Muhammed Zahid Kasapoğlu
- Fatih Ortakcı
- Enes Dertli
- PubMed: 40755505
- DOI: 10.1002/fsn3.70740
Study Design
- Type
- Review
Antibiotic resistance (AR) in lactic acid bacteria (LAB) has become an emerging concern in the probiotic and food industries. LAB, a key component of the human microbiota and widely used in probiotic products, can harbor antibiotic resistance genes (ARGs), which may transfer to pathogenic microorganisms. This review provides an updated overview of AR in LAB, outlining mechanisms of resistance, both intrinsic and acquired, and their implications for probiotics. Recent studies have reported the presence of resistant LAB strains in food products, highlighting the need for stringent monitoring and regulatory measures. Additionally, the review addresses the declining production of new antibiotics, exacerbating the AR crisis. Advances in bioinformatics offer powerful tools for predicting and identifying ARGs in LAB, providing powerful tools to combat this issue. We also discuss strategies to mitigate AR in LAB, such as the use of nanotechnology, combination therapy, bacteriocins, and the potential role of CRISPR and other genome editing tools.