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Lactic acid bacteria (LAB) are widely used in the food industry, especially
in the production of fermented dairy products and meat. The most studied
species among Lis Lactococcus lactis. L. lactis strains are of great
importance in the production of fermented dairy products such as yogurt,
butter, fresh cheese and some kind of semi-hard cheese. Although L. lactis
acquired the ?Generally Regarded As Safe? (GRAS) status, many investigations
indicated that lactococci may act as reservoirs of antibiotic resistance
genes, which could be transferred to other bacterial species in human
gastrointestinal tract includ?ing pathogens. The genome analysis of L. lactis
indicated the presence of at least 40 putative drug transporter genes, and
only four multidrug resistance (MDR) transporters are functionally
characterized: LmrA, LmrP, LmrCD i CmbT. LmrA is the first described MDR
transporter in prokaryotes. LmrCD is responsible for resistance to cholate,
which is an integral part of human bile and LmrCD is important for intestinal
survival of lactococci that are used as probiotics. Secondary multidrug
transporter LmrP confers resistance to lincosamides, macrolides,
streptogramins and tetracyclines. CmbT protein has an effect on the host cell
resistance to lincomycin, sulfadiazine, streptomycin, rifampicin, puromycin
and sulfametox?azole. Since the food chain is an important way of
transmitting resistance genes in human and animal population, it is of great
importance to study the mechanisms of resistance in lactococci and other LAB,
intended for the food industry.