不同耐药性致病性副溶血性弧菌的生长特性比较研究  被引量:12

Comparison of growth characteristic of different antibiotic resistant pathogenic Vibrio parahaemolyticus

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作  者:郭丹凤[1,2,3] 张昭寰 肖莉莉[1,2,3] 娄阳[1,2,3] 潘迎捷[1,2,3] 赵勇[1,2,3] 

机构地区:[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306

出  处:《食品工业科技》2014年第19期137-141,共5页Science and Technology of Food Industry

基  金:国家自然科学基金面上项目(31271870);上海市科委部分地方院校能力建设项目(11310501100);上海市科委科技创新行动计划项目(12391901300);上海市科技兴农重点攻关项目(沪农科攻字2014第3-5号)

摘  要:用K-B纸片扩散法分析了8株致病性副溶血性弧菌菌株对10种抗生素的耐药性,发现6株菌株具有耐药性,其中,1株耐3种抗生素,1株耐2种抗生素,其余4株耐1种抗生素。比较了20、25、37℃下这8株菌株在TSB(含3%NaCl,pH8.0)中的生长特性。通过Bioscreen全自动微生物生长曲线分析仪建立了这8株菌的一级生长模型,并比较其最大比生长速率(μmax),延滞期(λ)及最大生长量(a)。同时比较了这8株菌的ERIC-PCR图谱的差异性。结果显示,不同耐药性致病性副溶血性弧菌菌株的生长参数存在一定的差异性,但是菌株的各个生长参数的大小与菌株的耐药性之间没有明显的对应关系。并且发现ERIC-PCR图谱与菌株的耐药性之间也没有明显的对应关系。本研究为耐药性致病副溶血性弧菌的风险评估提供参考依据。K- B disk diffusion method was used to test antibiotic sensitive of eight pathogenic Vibrio parahaemolyticus strains to ten antibiotics, which showed six of them were antibiotic resistant strains, with one strain was resistant to 3 kinds of antibiotics,one was resistant to 2 kinds of antibiotics and the rest four strains were resistant to 1 antibiotic.The growth characteristic of these eight strains in TSB(3% NaCl, pH8.0)under 20,25 and 37% were compared.Bioscreen was applied to establish the primary growth models and then compared their most special growth rate(μmax) ,the lag phage(λ)and the maximum growth quantity(a).Besides,ERIC-PCR was used to compare the differences of the patterns of these strains.The results suggested that there were some differences among different resistant strains about their growth parameters, but there was no necessary connection between the growth parameters and the antibiotic resistant.Furthermore, no necessary connection was found between ERIC -PCR pattern and antibiotic resistant.This study provided references for the risk assessment of antibiotic resistant pathogenic Vibrio parahaemolyticus.

关 键 词:耐药性 致病性副溶血性弧菌 生长特性 风险评估 

分 类 号:TS201.3[轻工技术与工程—食品科学]

 

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