Article

Fermented Foods as a Potential Vehicle of Antimicrobial Resistant Bacteria and Genes

2023-07-12

Abstract excerpt

Fermented food products are widely consumed for their nutritional and health-promoting properties earning them a central place in diets around the globe. However, these foods can present a paradox, as they have the potential to harbor not only beneficial probiotics but also antibiotic-resistant (AR) microbes and genes. The impact of AR in fermented foods has far-reached implications, such as its potential effects...

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Literature Corpus work: 20b43285-7677-5e4c-a387-08ccc55b0515
DOI: 10.20944/preprints202307.0741.v1

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