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Related Experiment Video

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Safety assessment of

Jingda Lu1,2,3, Tingting Shen1,2,3, Yixin Zhang1,2,3

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Frontiers in Microbiology
|June 7, 2023
PubMed
Summary

This study investigated antibiotic resistance in Enterococcus lactis, finding fewer resistance genes compared to E. faecium. This suggests E. lactis may be a safer alternative for food production, particularly in the dairy industry.

Keywords:
Enterococcus lactisantibiotic resistancecomparative genomics analysisgenome-wide association studysafety assessment

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Area of Science:

  • Microbiology
  • Genomics
  • Food Science

Background:

  • Enterococcus faecium, used in food, poses health risks due to antibiotic resistance.
  • Enterococcus lactis, a related species, shows probiotic potential.
  • Investigating E. lactis antibiotic resistance is crucial for food safety.

Purpose of the Study:

  • To analyze the antibiotic resistance of 60 Enterococcus lactis isolates.
  • To compare antibiotic resistance genes (ARGs) in E. lactis with those in E. faecium.
  • To identify novel antibiotic resistance mechanisms in E. lactis.

Main Methods:

  • Phenotypic antibiotic resistance testing of 60 E. lactis isolates.
  • Whole-genome sequencing of E. lactis isolates from dairy, rice wine Koji, and human feces.
  • Genome-wide association study to identify potential ARGs.

Main Results:

  • E. lactis isolates exhibited varied resistance but were sensitive to ampicillin and linezolid.
  • E. lactis genomes contained fewer ARGs than E. faecium, with msrC and AAC(6')-Ii being common.
  • 160 potential ARGs associated with six antibiotics were identified, with many having unknown functions.

Conclusions:

  • Enterococcus lactis possesses a limited set of ARGs, making it a potential safer alternative to E. faecium in food production.
  • Further research into E. lactis's resistance mechanisms can inform its use in the dairy industry.
  • The findings support E. lactis as a candidate for food applications, reducing public health concerns.