de Sant'Anna Felipe Machado, Chakrawarti Ashma, Haley Bradd J, Barlow John
Department of Animal & Veterinary Sciences, College of Agricultural and Life Sciences, The University of Vermont, 05401 Burlington, VT, USA.
Department of Surgery, Microbiology Research Facility, University of Minnesota, 55455 Minneapolis, MN, USA.
Int J Food Microbiol. 2025 Oct 2;441:111333. doi: 10.1016/j.ijfoodmicro.2025.111333. Epub 2025 Jun 27.
This study investigates the resistome dynamics in cheese production, focusing on both raw milk and pasteurized varieties comparing a standard and lytic method of DNA extraction. Metagenomic analysis revealed the presence of single nucleotide polymorphism (SNP) confirmed antimicrobial resistance genes (ARGs) in core and rind samples of cheeses at different stages of ripening. No statistical significance was found between the extraction methods for antimicrobial resistance gene (ARG) classes. In pasteurized cheese, the resistome was influenced by the initial microbial composition and ripening period, with limited ARGs detected due to pasteurization. Nonetheless, detection of class B β-lactamase and Fosfomycin B resistance genes was observed in the pasteurized cheese core, possibly harbored by Bacillus cereus. Raw milk cheese exhibited a distinct resistome profile, with fluctuations in macrolide and oxazolidinone resistance genes associated with changes in microbial populations during ripening. Notably, the likely presence of multi-drug resistance genes in Lactococcus lactis highlights the importance of understanding resistance mechanisms in starter cultures. The study emphasizes the need for antimicrobial stewardship and hygiene practices in dairy production to mitigate the spread of resistance genes. Despite sequencing biases, this research contributes valuable insights into the cheese resistome, advocating for future studies to employ enhanced sequencing methods for comprehensive analysis and to develop practical strategies for resistance management in dairy products.
本研究调查了奶酪生产过程中的耐药基因组动态，重点关注生乳和巴氏杀菌乳品种，并比较了DNA提取的标准方法和裂解方法。宏基因组分析揭示了在成熟不同阶段的奶酪核心和外皮样本中存在单核苷酸多态性（SNP）确认的抗菌抗性基因（ARG）。抗菌抗性基因（ARG）类别在提取方法之间未发现统计学显著差异。在巴氏杀菌奶酪中，耐药基因组受初始微生物组成和成熟期的影响，由于巴氏杀菌，检测到的ARG有限。尽管如此，在巴氏杀菌奶酪核心中观察到了B类β-内酰胺酶和磷霉素B抗性基因的检测，可能由蜡样芽孢杆菌携带。生乳奶酪表现出独特的耐药基因组特征，大环内酯类和恶唑烷酮类抗性基因的波动与成熟过程中微生物种群的变化有关。值得注意的是，乳酸乳球菌中可能存在多重耐药基因，这凸显了了解发酵剂培养物中抗性机制的重要性。该研究强调了乳制品生产中抗菌管理和卫生措施对于减轻抗性基因传播的必要性。尽管存在测序偏差，但这项研究为奶酪耐药基因组提供了有价值的见解，倡导未来的研究采用增强的测序方法进行全面分析，并制定乳制品抗性管理的实用策略。
