Kim Sun-Hee, Jang Hyun-Wook, Park Jin-Ju, Nam Dong-Geon, Lee Su-Jeong, Yeo Soo-Hwan, Kim So-Young
Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Republic of Korea.
Division of Functional Food & Nutrition, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Republic of Korea.
Antibiotics (Basel). 2024 Jul 5;13(7):626. doi: 10.3390/antibiotics13070626.
Acetic acid bacteria (AAB) are major contributors to the production of fermented vinegar, offering various cultural, culinary, and health benefits. Although the residual unpasteurized AAB after vinegar production are not pathogens, these are necessary and require safety evaluations, including antibiotic resistance, before use as a starter. In this research, we investigated the antibiotic resistance profiles of 26 AAB strains, including various species of and , against 10 different antibiotics using the E-test method. All strains exhibited resistance to aztreonam and clindamycin. species demonstrated a 50% resistance rate to ciprofloxacin, analogous to species, but showed twice the resistance rates to chloramphenicol and erythromycin. Genomic analysis of CV1 identified intrinsic resistance mechanisms, such as multidrug efflux pumps, thereby enhancing our understanding of antibiotic resistance in acetic acid-producing bacteria. These findings enhance understanding of antibiotic resistance in AAB for food safety and new antimicrobial strategies, suggesting the need for standardized testing methods and molecular genetic study.
醋酸菌是发酵醋生产的主要贡献者，具有多种文化、烹饪和健康益处。虽然醋生产后残留的未经过巴氏杀菌的醋酸菌不是病原体，但这些菌是必需的，在用作发酵剂之前需要进行安全性评估，包括抗生素抗性评估。在本研究中，我们使用E-test方法研究了26株醋酸菌（包括不同种的 和 ）对10种不同抗生素的抗性谱。所有菌株均对氨曲南和克林霉素表现出抗性。 种对环丙沙星的抗性率为50%，与 种类似，但对氯霉素和红霉素的抗性率是其两倍。对 CV1的基因组分析确定了内在抗性机制，如多药外排泵，从而增强了我们对产醋酸菌抗生素抗性的理解。这些发现增进了对醋酸菌抗生素抗性的理解，有助于食品安全和新的抗菌策略，表明需要标准化测试方法和分子遗传学研究。
