Assessment of Antibiotic Resistance in Probiotic Lactobacilli

Probiotics are live microorganisms that confer a health benefit on the host when administered in adequate amounts (Food and Agriculture Organization of the United Nations-World Health Organization Working Group, 2002). Many microbial species have probiotic properties, but those most commonly used are lactobacilli (Salminen et al, 1998; Caplice & Fitzgerald, 1999; Leroy & De Vuyst, 2004). Lactobacilli have a long history of safe use in the production and consumption of fermented foods and beverages. Over recent decades, as awareness of the beneficial effects of probiotic strains in promoting gut and general health has grown, the development and consumption of probiotic foods has increased worldwide (Saarela et al, 2002). Thus, it is essential to thoroughly investigate the safety of lactobacilli used in probiotic products (Salminen et al, 1998; Borriello et al, 2003).