Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China | Zendy

Chao Yang | Zendy; Tao Yu | Zendy

Open Access

Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China

Author(s) -

Chao Yang,

Tao Yu

Publication year - 2019

Publication title -

the journal of infection in developing countries

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.322

H-Index - 49

eISSN - 2036-6590

pISSN - 1972-2680

DOI - 10.3855/jidc.10765

Subject(s) - microbiology and biotechnology , biology , streptococcus thermophilus , pulsed field gel electrophoresis , streptomycin , antibiotic resistance , antimicrobial , lactobacillus , tetracycline , fermentation , food science , antibiotics , gene , genetics , genotype

Lactic acid bacteria (LAB) are commonly found in foods and are also natural intestinal inhabitants in humans and most animals. However, information regarding antimicrobial resistance and the transfer of resistance genes of LAB from fermented dairy products in China is limited.

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