The lactic acid bacteria have a
long history of “safe” use in food
technologies, even if there are some
studies about probable negative
activities of this microorganisms in
foods. The aim of this work was to
research the spread, among lactic
acid bacteria isolated from different
food matrices, of characteristics
potentially related with health and
security, such as the antibiotic
resistance. In this survey a high
occurrence of antibiotic multiresistance
has been evidenced,
mainly for strains isolated from
specific niches. This aspect has to be
deeply surveyed because the absence
of this characteristic is an important
selection standard for cultures used
as starters or probiotics.
