食品科学 ›› 2004, Vol. 25 ›› Issue (12): 189-193.

• 专题论述 • 上一篇    下一篇

食源性乳酸菌外获抗药性的研究进展

 曾海英, 秦礼康, 江萍   

  1. 贵州大学食品科学系
  • 出版日期:2005-12-15 发布日期:2011-10-24

Development Review on Acquired Antibiotic Resistance in Lactic Acid Bacteria from Food

 ZENG  Hai-Ying, QIN  Li-Kang, JIANG  Ping   

  1. Department of Food Sciences,Guizhou University
  • Online:2005-12-15 Published:2011-10-24

摘要: 乳酸菌外获抗药性是指乳酸菌主动或被动地从抗药性菌株上外获抗药性因子。本文对食源性乳酸菌抗药性产生的原因,传递外获抗药性因子的载体及传递方式进行了综述,以期加强人们对抗药性菌株扩增的防范意识。

关键词: 抗药性, 乳酸菌, 食品

Abstract: Acquired antibiotic resistance in lactic acid bacteria (LAB) from food, was elucidafedas. LAB acquireoy actively or passively resistance elements from antibiotic resistant bacteria. The paper stated formative reason, transfer vehicle and transfer ways of acquired antibiotic resistance in LAB. seas to intensify peoples’ consciousness of avoiding antibiotic resistant bacteria.

Key words: antibiotic resistance, lactic acid bacteria, food