Acquired Resistance to Macrolide–Lincosamide–Streptogramin Antibiotics in Lactic Acid Bacteria of Food Origin.

Antibiotic resistance is a growing problem in
clinical settings as well as in food industry. Lactic acid
bacteria (LAB) commercially used as starter cultures and
probiotic supplements are considered as reservoirs of several
antibiotic resistance genes. Macrolide–lincosamide–
streptogramin (MLS) antibiotics have a proven record of
excellence in clinical settings. However, the intensive use
of tylosin, lincomysin and virginamycin antibiotics of this
group as growth promoters in animal husbandry and
poultry has resulted in development of resistance in LAB
of animal origin. Among the three different mechanisms of
MLS resistance, the most commonly observed in LAB are
the methylase and efflux mediated resistance. This review
summarizes the updated information on MLS resistance
genes detected and how resistance to these antibiotics
poses a threat when present in food grade LAB.