市售酸奶中发酵剂乳酸菌的耐药性及耐药基因研究进展  

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

作　　者：王炜哲 翟征远[1] 郝彦玲[1] WANG Weizhe;ZHAI Zhengyuan;HAO Yanling(China Agricultural University College of food Science&Nutritional Engineering,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国乳品工业》2022年第2期34-37,共4页China Dairy Industry

基　　金：国家重点研发计划(2018YFC1604303)。

摘　　要：乳酸菌作为酸奶发酵剂,被普遍认为是安全的。然而近年来,研究人员观察到耐药基因在益生菌和致病菌之间的转移,食源性耐药乳酸菌携带的耐药基因可能给食品安全带来潜在风险。本文主要针对市售酸奶发酵剂乳酸菌的耐药性检测方法、乳酸菌的耐药表型、乳酸菌的耐药基因分布及其与表型的匹配情况以及耐药基因转移性进行阐述,明确了加强发酵剂乳酸菌抗药性监测的重要意义,为发酵剂乳酸菌耐药性监测及耐药基因转移研究提供参考。As starter culture for yogurt,lactic acid bacteria(LAB)are generally regarded as safe(GRAS).However,in recent years,researchers have observed the transfer of antibiotic resistance genes between probiotics and pathogens.The antibiotic resistance gene carried by foodborne antibiotic-resistant lactic acid bacteria may bring potential risks to food safety.This paper mainly focuses on the antibiotic resistance detection methods,antibiotic resistance phenotypes,antibiotic resistance gene distribution and antibiotic resistance gene transfer of lactic acid bacteria isolated from commercially available yogurt,which defines the significance of strengthening the monitoring of antibiotic resistance of lactic acid bacteria in yogurt starters and will provide references for the research about antibiotic resistance monitoring and resistance gene transfer of yogurt starter culture.

关 键 词：酸奶 乳酸菌 耐药性 耐药基因 耐药转移性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]