市售酸奶中乳酸菌耐药性及耐药基因的检测

doi:10.7506/spkx1002-6630-201611023

摘要/Abstract

摘要：

为探讨酸奶中乳酸菌所携带耐药基因对人类健康的潜在影响，对市售酸奶中的乳酸菌进行分离和鉴定，并通过药物敏感性实验确定菌株的耐药谱，同时利用聚合酶链式反应（polymerase chain reaction，PCR）扩增技术调查链霉素、庆大霉素、磺胺类和四环素等耐药基因的分布情况。结果表明：25 份市售酸奶样品中共分离得到56 株乳酸菌，包括26 株德氏乳杆菌保加利亚亚种、3 株植物乳杆菌、2 株嗜酸乳杆菌以及25 株嗜热链球菌。药敏结果显示，31 株乳杆菌对链霉素（87.1%）、庆大霉素（80.6%）、环丙沙星（74.2%）和四环素（61.3%）的耐药率较高，对头孢菌素类则较为敏感；而25 株嗜热链球菌同样对链霉素的耐药率最高，达76.0%；其次分别为万古霉素（32.0%）、环丙沙星（32.0%）和四环素（20.0%）。56 株乳酸菌中共检出5 种不同的耐药基因，分别为链霉素耐药基因ant(6)（检出率1.8%）、庆大霉素耐药基因aac(6')-aph(2'')（检出率7.1%）、四环素耐药基因tetM（检出率5.4%）以及磺胺类耐药基因sulⅠ（检出率14.3%）和sulⅡ（检出率1.8%）。受试的乳酸菌中共有13 株检出耐药基因，其中有4 株携带两种不同的耐药基因。长期以来被认为安全并广泛应用于发酵食品领域的乳酸菌可能成为潜在的耐药基因贮存库。

关键词: 酸奶, 乳酸菌, 耐药, 耐药基因

Abstract:

In order to investigate the potential public health risk of resistance genes in lactic acid bacteria (LAB), LAB
strains isolated from commercial yogurts were identified and investigated for antibiotic resistance profiles and the
prevalence of streptomycin, gentamycin, sulfamethoxazole, and tetracycline resistance genes by PCR amplification. A total
of 56 LAB strains were isolated from 25 yogurt samples, including Lactobacillus delbrueckii subsp. bulgaricus (n = 26),
Lactobacillus plantarum (n = 3), Lactobacillus acidophilus (n = 2), and Streptococcus thermophilus (n = 25). Antimicrobial
susceptibility tests showed that 31 Lactobacillus strains were frequently resistant to streptomycin (87.1%), gentamycin
(80.6%), ciprofloxacin (74.2%), and tetracycline (61.3%), whereas cephalosporin exhibited good activity against the strains.
25 Streptococcus thermophilus also showed the highest resistance rate to streptomycin (76.0%), followed by vancomycin
(32.0%), ciprofloxacin (32.0%) and tetracycline (20.0%). Five different resistance genes were detected among the tested
strains, including ant(6) (accounting for 1.8% of the strains), aac(6')-aph(2'') (7.1%), tetM (5.4%), sul I (14.3%), and sul II
(1.8%). Of the 56 LAB strains, thirteen were positive for resistance genes, among which four strains harbored two different
resistance genes, indicating LAB strains which have been recognized as safe and widely used in fermented foods for a long
time may act as a reservoir of resistance genes.

Key words: yogurt, lactic acid bacteria, antimicrobial resistance, resistance gene

中图分类号:

TS252.7

于涛，姜晓冰，李磊，王辉，逯胜哲，张萌萌，祈真平，于明月. 市售酸奶中乳酸菌耐药性及耐药基因的检测[J]. 食品科学, doi: 10.7506/spkx1002-6630-201611023.

YU Tao, JIANG Xiaobing, LI Lei, WANG Hui, LU Shengzhe, ZHANG Mengmeng, QI Zhenping, YU Mingyue. Antimicrobial Resistance and Resistance Genes in Lactic Acid Bacteria Isolated from Commercial Yogurt[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611023.

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市售酸奶中乳酸菌耐药性及耐药基因的检测

Antimicrobial Resistance and Resistance Genes in Lactic Acid Bacteria Isolated from Commercial Yogurt

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