bacterial community of sufu Metagenome. bacterial community of sufu

Consumption of fermented foods raises the risk of microbe-carried antibiotic resistance genes (ARGs) spread into the human intestinal tract. However, the diversity profile and taxonomic origin of ARGs in fermented foods remain unknown. In this study, genome-centered metagenome was applied to identify the distribution pattern of ARGs in predominated species of sufu. A total of 13 high-quality metagenome-assembled genomes (MAGs) (with average completeness of 88.24% and contamination of 2.08%) were recruited, which were assigned to 9 genera. The numbers of ARGs in MAGs were different in various phylogenetic positions, that MAGs affiliated with genus Enterococcus, Kurthia and family Flavobacteriaceae harbored more ARGs than those belonging to Lactobacillus and Weissella. Among the detected 12 types of ARGs, glycopeptide resistance genes were present in all MAGs, and the genes conferring resistance to oxazolidinone, beta-lactam, and macrolide-lincosamide-streptogramin existed in 84.6%, 76.9% and 76.9% of the MAGs. The quantity and diversity variance of ARG in MAGs belonged to different taxonomic lineages, reflects the potential of antibiotic resistance in different species in sufu. These findings emphasize the quantity control on the species with high abundance and diversity of ARGs, benefiting to reduce the risk of ARGs uptake through the consumption of fermented food.