中国常用益生菌菌种的耐药性研究  

Antimicrobial susceptibility of probiotics

作　　者：徐进[1] 刘秀梅[1] 杨宝兰[1] 李志刚[1] 姚景会[1] 余冬敏[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021

出　　处：《卫生研究》2008年第3期354-356,共3页Journal of Hygiene Research

摘　　要：采用肉汤稀释法,对中国益生菌保健品行业常用的9株双歧杆菌和22株乳杆菌,共计31株益生菌进行了24种抗生素的耐药性检测。结果表明:31株益生菌均对下列抗生素敏感:氨苄西林、青霉素、亚胺培南、庆大霉素、阿莫西林、阿莫西林/棒酸、加替沙星、红霉素、克林霉素、四环素、利福平和头孢噻肟;而对萘啶酮酸、万古霉素和磷霉素的耐药率较高。The aim of our study was to analyse the antibiotic susceptibility of 31 probiotics strains, including 9 Bifidobacterium and 22 Lactobacillus used for the manufacture of various fermented foods in China. Probiotics are tested for minimum inhibitory concentrations （MIC） of 24 kinds of antibiotics by broth dilution method on cation-adjusted MuellerHinton broth with lysed horse blood. 31 strains of probiotics were sensitive to ampicillin, penicillin, imipenem, gentamicine, amoxicillin, amoxicillin/clavulanic acid, gatifloxacin, erythromycin, clindamycin, and resistant to nalidixic acid, vancomycine, fosfomycin.

关 键 词：益生菌 耐药性 保健食品 菌种 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]