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作 者:牛丽 巴永兵 白凤佳 刘海泉[1,2,3,4] 潘迎捷 赵勇[1,2,3] NIU Li;BA Yongbing;BAI Fengjia;LIU Haiquan;PAN Yingjie;ZHAO Yong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Product on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306,China;Engineering Research Center of Food Thermal-Processing Technology,Shanghai Ocean University,Shanghai 201306,China)
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 [4]上海海洋大学食品热加工工程技术研究中心,上海201306
出 处:《食品与生物技术学报》2019年第12期9-16,共8页Journal of Food Science and Biotechnology
基 金:国家自然科学基金面上项目(31671779);国家重点研发计划项目(2018YFC1602205);上海市科技兴农项目(沪农科推字2017第4-4号);上海市教育委员会科研创新计划项目(2017-01-07-00-10-E00056)。
摘 要:为了比较不同来源以及不同致病性副溶血性弧菌耐药性差异,通过改良K-B纸片法对44株副溶血性弧菌进行抗生素耐药性检测,应用PCR技术对其耐药基因(Antibiotic resistance genes,ARGs)进行检测。结果表明:从海水虾和淡水虾分离的副溶血性弧菌菌株的耐药表型无明显差异,其耐药率分别为100%和95.5%;但是致病性菌株多重耐药性高达73.7%,显著高于非致病性菌株(其为16%);不同来源以及不同致病性菌株所含耐药基因种类和数量并无显著差异。本研究为副溶血性弧菌耐药多样性普查提供基础数据,并对进一步研究耐药菌风险评估提供相关的帮助。In order to compare the differences in antimicrobial resistance between different sources and different pathogenic Vibrio parahaemolyticus,the antibiotic resistance of 44 V.parahaemolyticus strains was detected by modified K-B disk method,and antimicrobial resistance genes(ARGs)were detected by PCR.The results showed that there were no significant differences in antimicrobial resistance phenotype between seawater and freshwater shrimp isolates,and the antimicrobial resistant rates were 100%and 95.5%respectively;However,the multidrug resistance of pathogenic strains reached 73.7%,significantly higher than that of non-pathogenic strains(16%).The type and number of ARGs between different sources and different pathogenic strains also has no significant differences.This study provides the basic data for the drug resistance diversity of V.parahaemolyticus,and provides relevant help for further study of antimicrobial resistant bacteria risk assessment.
分 类 号:TS20[轻工技术与工程—食品科学]
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