Antibiotic Resistance Profiles of Lactic Acid Bacteria Isolated from Different Foods

Lactic acid bacteria (LAB) represent a heterogeneous group of microorganisms that are naturally present in a wide range of ecological niches such as foods and the gastrointestinal tract of humans and animals. Antibiotics may inhibit bacteria or stop their proliferation. It is known that certain diseases can be treated with antibiotics used at certain doses and certain periods, however, it is also known that antibiotics may inactivate beneficial microorganisms for human metabolism and destroy the balance of intestinal microflora. The increasing trend in the unconscious and overuse of antibiotics resulted in the development of resistance in bacteria against antibiotics. As a result of increased bacterial resistance, the duration of disease treatment, economic losses and mortality rates are increasing. For this reason, studies on antibiotic resistance in LAB have gained importance in recent years. In this study, the mechanisms of antibiotic action are described and the studies done to determine antibiotic resistance profiles of LAB isolated from different fermented foods are presented