The resistome of pasteurized and raw milk cheeses from the state of Vermont

This study evaluated the dynamics of antibiotic resistance genes (ARGs) in raw and pasteurized milk cheeses, focusing on the influence of lytic enzyme treatment during DNA extraction, and the cheese microbiome's spatial and temporal variability. The study emphasizes the need for antimicrobial stewardship and hygiene practices in dairy production to mitigate the spread of resistance genes.本研究针对生乳干酪与巴氏杀菌乳干酪中的抗生素抗性基因（antibiotic resistance genes，ARGs）动态变化开展评估，重点考察DNA提取过程中裂解酶处理的影响，以及干酪微生物组的时空变异性。本研究强调，乳制品生产需落实抗菌药物管理与卫生操作规范，以减缓抗性基因的传播扩散。