摘要
测定了10种常用抗菌药物对市售酸奶中分离的57株保加利亚乳杆菌的MIC,结果显示泰能、克林霉素、林可霉素、头孢唑啉和红霉素对乳杆菌的抗菌活性最强,MIC90值为0.25～2.0mg/L,敏感率为96.5%～86.0%。其次是阿莫西林、复方新诺明、青霉素,其MIC90值为2.0～4.0mg/L,敏感率为84.3%～78.9%。庆大霉素、氯霉素其MIC90值为4.0～16.0mg/L,敏感率为63.2%～59.7%。可见,酸奶中的保加利亚乳杆菌存在抗药性,其抗药性基因是否具转移性有待于进一步研究。
Minimal inhibitory concentration (MIC) of 10 antibiotics most in use was tested against 57 strains of Lactobacillus bulgaricus from market yoghurt. The results showed that imipenem/ cilastatin sodium MSD, clindamycin, lincomycin, cefazolin, and erythromycin had the strongest activity against L.bulgaricus . The MIC-{90} was 0.25～2.0 μg/ml, and the sensitive rate was 96.5%～86.0 %. Secondly, the MIC-{90} of amoxicillin, trimethoprim sulfamethoxazole, penicillin was weaker ranging at 2.0～4.0μg/ml, and the sensitive rate was 84.3%～78.9%. Finally, the MIC 90 of gentamycin and tetracycline was 4.0～16.0μg/ml with sensitive rate at 63.2%～59.7%. Therefore, L.bulgaricus in yoghurt has antibiotic resistance. Whether these resistant genes possess transferring features needs to be further studied.;
出处
《微生物学杂志》
CAS
CSCD
2004年第6期18-19,24,共3页
Journal of Microbiology
关键词
酸奶
保加利亚乳杆菌
抗药性
MIC
Yoghurt, Lactobacillus bulgaricus , minimal inhibitory concentration (MIC).
