文章摘要
许女;李雅茹;王超宇;张浩;王如福.传统发酵食品中乳酸菌的抗生素耐药性评估及耐药基因分析[J].中国食品学报,2020,20(7):160-171
传统发酵食品中乳酸菌的抗生素耐药性评估及耐药基因分析
Antimicrobial Resistance Evaluation and Resistant Gene Profiles of Lactic Acid Bacteria Isolated from Traditional Fermented Foods
  
DOI:
中文关键词: 乳酸菌  耐药
英文关键词: lactic acid bacteria  antimicrobial resistance
基金项目:山西省科技重大专项(201703D211001-06-05);山西省重点研发计划项目(201903D221037)
作者单位
许女;李雅茹;王超宇;张浩;王如福 山西农业大学食品科学与工程学院 
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中文摘要:
      对传统发酵食品中分离的97株乳酸菌的抗生素耐药性进行评估及耐药基因分析,结果表明:所有分离菌株对万古霉素、庆大霉素、卡那霉素、链霉素、四环素和替考拉宁的耐药性较强,耐药率达50%以上;对氨苄青霉素、红霉素、甲氧苄啶、头孢呋肟较敏感,耐药率为10%左右。携带最多的耐药基因是tetM(91.75%)和ermB(86.60%)基因,其次为aac(6,)-aph(2″)(53.61%),lnuA(45.36%),tetK(39.18%),ermC(36.08%),strA(34.02%)和blaZ(32.99%)基因,携带率相对较低的基因为strA(27.84%),msrA/B(22.22%)和aph(3’)-III(7.22%)基因。另外,所有乳酸菌中均未检测出氯霉素(cat)和万古霉素(vanX)耐药基因。多重耐药菌株在发酵乳制品中的分离率最高,且多出现在植物乳杆菌(45.83%)、凝结芽孢杆菌(20.83%)和耐久肠球菌(12.28%)中。MTP试验结果显示70%的菌株都具有产生物被膜的能力,其多重耐药性显著高于不产生物被膜的菌株。综上所述,乳酸菌的耐药性可能成为重要的食品安全隐患,急需出台一系列用药规定,减少抗生素的选择压力,加强食用菌株的安全性检测。
英文摘要:
      Antibiotics resistance of 97 lactic acid bacteria isolated from traditional fermented foods were analyzed. The results showed that most of strains were resistant to vancomycin, gentamicin, kanamycin, streptomycin, tetracycline, and teicoplanin, and the resistance rate could reach more than 50%. However, the resistance to ampicillin, erythromycin, trimethoprim and cefuroxime were relatively lower, just about 10%. Among of the 13 antimicrobial resistance genes, the most detected genes were tetM(91.75%) and ermB(86.60%), followed by aac(6′)-aph(2″)(53.61%), lnuA(45.36%), tetK(39.18%), ermC(36.08%), strA(34.02%) and blaZ(32.99%) genes, and strA(27.84%), msrA/B(22.22%) and aph(3′)-III(7.22%) was lower detected genes. The cat and vanX gene were not detected in our study. Additionally, by MTP methods, 70% of isolates were determined to have biofilm producing ability. Compared to the biofilm-producing negative strains, the positive ones were proved to be more frequent multiple resistant. In conclusion, the transmission of multiple drug resistance(MDR) bacteria and related genes would been a huge risk to food safety. Bull antibiotic restrictions policy and programs should be promoted to reduce the selection pressure of antibiotics, and the safety evaluation of the edible strains should been strengthened.
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