Metabolism of Amino Acids and Susceptibility Test of Vibrio metschnikovii Isolated from Egg
Metabolism of Amino Acids and Susceptibility Test of Vibrio metschnikovii Isolated from Egg
复制标题
鸡蛋分离梅氏弧菌的氨基酸代谢及药敏试验
DOI：
--
复制
发表时间：
2015
期刊：
影响因子：
--
通讯作者：
W. Cha
中科院分区：
文献类型：
--
作者：
W. Cha
本试验从鸡蛋中分离到一株致病性弧菌，并对其进行了药敏试验、蛋白质和氨基酸代谢研究。试验结果表明，该菌具有较强的溶血能力，在25-43 ℃的温度范围内生长，适应性强。药敏试验结果表明，除罗红霉素外，多种抗生素对该弧菌均有一定的抑制作用，代谢对代谢产物氨基酸总量和蛋白质总量影响不大，但能显著降低发酵培养基中FAA的含量，尤其是GLU、IEU、HIS、ASP、SER的含量。实验结果为食品安全的控制提供了一定的理论依据。
A pathogenic vibrio,Vibrio metschnikovii,was isolated from the sample of eggs in the experiment,and its susceptibility testing,metabolism of protein and amino acid were also studied. The test results showed that it had relatively strong hemolytic capacity and was much easily adaped to the environment for it was able to grow in the temperature of 25-43 ℃. The susceptibility test results indicated that a variety of antibiotic had some inhibition effect on the vibrio except for roxithromycin,and the metabolism of Vibrio metschnikovii had little effect on the total amount of hydrolyzate amino acids and protein but could significantly reduce the level of FAA in fermentation medium,especially that of GLU,IEU,HIS,ASP,SER. In the work,by studying the traceability and pathogenic of Vibrio metschnikovii,the experiment results provided certain theoretical basis for the control of food safety.