乳球菌属对抗生素最小抑菌浓度的分析.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.12 乳球菌属对抗生素最小抑菌浓度的分析 潘琳，陈霞，邵玉宇，郭慧玲，张和平，孟和毕力格 （内蒙古农业大学乳品生物技术与工程教育部重点试验室，内蒙古呼和浩特 010018） 摘要：抗生素与乳酸菌一直被人们所关注，乳酸菌作为功能性发酵剂以及益生菌应用于发酵食品和饲料中并且安全性使用史的 时间很自中国不同地区不同乳源的明串珠球菌属、乳球菌属、肠球菌属及嗜热链球菌属等4 个种属的 26 株乳球菌为研究对象，采用 16S rRNA 对其进行基因序列的分析鉴定；用最小抑菌浓度(MIC，Minimum Inhibitory Concentration)法对其进行 10 种分别属于氨基糖 苷类、四环素类、氟喹诺酮类、糖肽类、大环内酯类、苯丙醇类和安莎霉素类 7 类常见抗生素耐药性以及敏感性的解析，探讨不同抗 生素对不同乳酸菌菌株的耐药性。结果表明，属于4 个种属的 26 株乳球菌菌株对属于 7 类的 10 种常见抗生素的耐药性均有不同。本 实验结果可以为人们在使用抗生素与乳酸菌时提供一定的参考，并在其共同应用过程中更合理化和安全化。 关键词：乳球菌属；抗生素；最小抑菌浓度；肠道菌群 文章篇号：1673-9078(2016)12-125-132 DOI: 10.13982/j.mfst.1673-9078.2016.12.020 Analysis of Minimum Inhibitory Concentration of Antibiotics against Lactococcus strains PAN Lin, CHEN Xia, SHAO Yu-yu, GUO Hui-ling, ZHANG He-ping, MENG HE Bi-li-ge (Key Laboratory of Dairy Biotechnology and Bioengineer, Education Ministry of China, Inner Mongolia Agricultural University, Hohhot 010018, China) Abstract: Antibiotics and lactic acid bacteria are of great importance for the public. Lactic acid bacteria are functional fermentation agents and are used as probiotics in fermented foods and animal feeds. Safe use of 26 different strains of the four lactic acid bacteria (Streptococcus mutans, Lactococcus, Enterococcus, and Streptococcus thermophiles), isolated from milk obtained from different regions of China, were identified and investigated using 16S rRNA gene sequencing analysis. The minimum inhibitory concentration (MIC) method was used to analyze lactic acid bacterial resistance to ten different kinds of antibiotics. These antibiotics