The study analysed the microbial composition of two plant-based fermented foods - sauerkraut and sour turnip. Focus was on the identification of lactic acid bacteria (LAB) and the assessment of their antibiotic resistance. The aim was to compare the microbial diversity of both products, determine the predominant species and evaluate their
biotechnological and probiotic potential. LAB were isolated from the samples and identified using a combination of MALDI-TOF MS and molecular methods to ensure accuracy and reliability of results. A total of 19 species were identified, with Lactobacillus, Levilactobacillus and Pediococcus being the most prevalent genera. Differences between the two foods were observed, as sauerkraut showed less diverse and sour turnip a more diverse microbial composition. The fermentation profile indicated a predominance of heterofermentative strains, confirming the adaptability of LAB to carbohydrate-rich environments. Antibiotic susceptibility testing showed that most isolates remained sensitive to antibiotics recommended by EFSA, while resistance was mainly expressed against tetracycline and chloramphenicol. The results confirm that sauerkraut and sour turnip are rich sources of diverse microbiota, the majority of which do not exhibit clinically relevant resistance. As such, they are safe for consumers and maintain strong potential for use in food industry.
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