酶制剂抗菌活性检测标准菌株的药敏性分析  

Antibiotic Susceptibility of Standard Strains Which Determine Antibiotic Activity of Enzyme Preparations by Kirby-Bauer Method

作　　者：罗君毅[1] 程池[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2009年第1期17-22,共6页Food and Fermentation Industries

基　　金：国家科技基础条件平台项目(2005DKA21204)

摘　　要：即将正式颁布的国家标准《食品加工用酶制剂通用卫生标准》首次将酶制剂的抗菌活性列入检验指标,并采用了国际标准检验方法。研究针对国际标准方法中规定的6株酶制剂抗菌活性检验标准菌,选择了9大类40种常用抗生素,采用Kirby-Bauer法进行药敏性测定与分析。结果显示,6株标准菌对不同类的抗生素表现为不同的敏感性,但这一菌株组合对全部40种抗生素均为敏感。因此,此菌株组合具有较为广谱的药物敏感性,能较为全面的检测酶制剂中的抗菌物质;且标准菌株的药敏性图谱可为今后进一步分析酶制剂中抗菌活性物质的种类提供参考。The determination of antibiotic activity in enzyme preparations is listed in （General hygienic standard for enzyme preparations used in food processing） as a international standard method for the first time and will soon be promulgated. This study focused on the six standard strains obtained from the method. We have tested the antibiotic susceptibility of the six standard strains to forty antibiotics by Kirby--Bauer disk diffusion method. The results showed these strains had different susceptibilities to different antibiotics, and the strains as a group were sensitive to all forty antimicrobial agents. Therefore, this strains group has broad--spectrum susceptibility to determine antimicrobial activity of enzyme preparations, and each susceptibility map could be a valuable source of reference.

关 键 词：酶制剂 抗菌活性 检测标准菌株 Kirby-Bauer法 药敏性 

分 类 号：TS207.3[轻工技术与工程—食品科学]