Imprudent use of antibiotics in the production of plants and animals raised for food
contributes to the spread and evolution of antibiotic resistance. Additionally, the expansion …

Most bacteria in nature exist in aggregated communities known as biofilms, and cells within
a biofilm demonstrate major physiological changes compared to their planktonic …

This study analyzed the effect of high-pressure processing (HPP) on the frequency of
conjugal gene transfer of antibiotic resistance genes among strains obtained from starter …

In this study, the tetracycline resistance of Enterococcus faecalis strains isolated from food
was determined and molecular analyses of the resistance background were performed by …

Companilactobacillus alimentarius is a facultatively heterofermentative lactic acid bacterium
(LAB) that is a significant constituent within the microbiota of various traditional fermented …

High-pressure processing (HPP) is one of the non-thermal methods of food preservation
considered to be safe but may cause an increase/decrease in virulence potential and …

Fermented foods may serve as a vector for introducing non-pathogenic antibiotic-resistant
bacteria into the human gastrointestinal system, thereby interacting with the gut microbiota …

The variation in nutrient content across diverse environments has a significant impact on the
survival and metabolism of microorganisms. In this study, we examined the influence of …

Wax esters (WEs) are neutral lipids that are produced by many different bacteria as potential
carbon and energy storage compounds. Comparatively little is known about the role of WE …

The study aimed to assess the high-pressure processing (HPP) impact on antibiotic
resistance gene transfer in L. monocytogenes from food and food processing environments …