Open access
Oct 2026
Traditional Fermented Foods as Potential Reservoirs of Antibiotic-Resistant Lactic Acid Bacteria: A Phenotypic Assessment
While the majority of isolates displayed a favorable susceptibility profile, the presence of resistance phenotypes highlights the need for molecular validation, and most of the LAB strains obtained from the fermented foods studied showed a safe antibiotic susceptibility profile.
Murat Ay
· Turkish Journal of Agricultu... · 0 citations