摘要

      尽管发酵食品有许多文化、烹饪和健康益处，但它们可能会在我们的食品供应中放大和传播抗微生物耐药性。这篇综述总结了我们目前对发酵食品和饮料中抗微生物耐药性的多样性、分布和潜在风险的理解。大多数研究都集中在乳酸菌和凝固酶阴性葡萄球菌中的抗生素耐药性基因（ARGs）上。经常报告对四环素类、青霉素类、氯霉素类和大环内酯类药物的耐药性。几项研究表明，ARGs有可能从发酵微生物转移到病原体。大多数研究都在生产时使用了基于培养物或宏基因组的调查或ARGs，很少有研究追踪发酵剂消耗时ARGs的命运。发酵罐中的耐药微生物直接伤害人类的案例尚未报道，但这些食品为我们的食品供应中当前和未来的抗微生物耐药性提供了一条从农场到肠道的管道。Despite their many cultural, culinary, and health benefits, fermented foods may amplify and disseminate antimicrobial resistance in our food supply. This review summarizes our current understanding of the diversity, distribution, and potential risks of antimicrobial resistance in fermented foods and beverages. Most studies have focused on antibiotic resistance genes (ARGs) in lactic acid bacteria and coagulase-negative Staphylococcus species. Resistance to tetracyclines, penicillins, chloramphenicol, and macrolides is frequently reported. Several studies have demonstrated that ARGs have the potential to be transferred from fermentation microbes to pathogens. Most research has used culture-based or metagenomic surveys or ARGs at the point of production, and few studies have traced the fate of ARGs when ferments are consumed. Cases of humans being directly harmed by resistant microbes in ferments have not been reported, but these foods provide a farm-to-gut pipeline for current and future antimicrobial resistance in our food supply.

https://www.sciencedirect.com/science/article/abs/pii/S2214799323000322