Isolation and Antibiotic Resistant Research of Tetragenococcus halophilus from Xuanwei Ham, A China High-Salt-Fermented Meat Products
Isolation and Antibiotic Resistant Research of Tetragenococcus halophilus from Xuanwei Ham, A China High-Salt-Fermented Meat Products
复制标题
中国高盐发酵肉制品宣威火腿中嗜盐四联球菌的分离及耐药性研究。
DOI：
10.3390/antibiotics8030151
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发表时间：
2019-09-01
影响因子：
4.8
通讯作者：
Shang, Ying
中科院分区：
文献类型：
--
作者：
Li, Yinjiao;Shan, Luying;Shang, Ying
研究了从中国宣威火腿中分离的49株嗜盐四红球菌（T. halophilus）的耐药和耐药基因的流行情况。采用Bauer-Kirby （K-B）法检测耐药表型，结果49株菌株对青霉素、氨苄西林、阿莫西林、头孢拉定、头孢噻肟、四环素、米诺环素、多西环素、万古霉素完全敏感，对庆大霉素、链霉素、新霉素、多粘菌素b、复方新诺明耐药。这种抗性足够高，可以考虑获得传染性决定因子的可能性。对氧氟沙星耐药32株，对环丙沙星和氯霉素耐药4株，对头孢他啶和替卡西林耐药2株。采用常规聚合酶链反应（PCR）检测耐药基因。在26个耐药基因中，检出acrB、blaTEM、AAda1、SulII、GyrB 5个耐药基因品种，检出率分别为89.79%、47.7%、16.33%、77.55%、75.51%。在本研究中发现的抗生素耐药性和抗生素耐药基因的传播决定因素的潜在获取，使得在考虑将嗜盐乳杆菌用于食品发酵过程之前，有必要对其进行彻底的抗生素耐药安全性评估。
We assessed the prevalence of antibiotic resistant and antibiotic resistance genes for 49 Tetragenococcus halophilus (T. halophilus) strains isolated from Xuawei ham in China. The antibiotic resistance phenotype was detected by the Bauer-Kirby (K-B) method and the results showed that 49 isolates can be considered completely susceptible to penicillin, ampicillin, amoxicillin, cefradine, cefotaxime, tetracyclines, minocycline, doxycycline, and vancomycin, but resistant to gentamicin, streptomycin, neomycin, polymyxinB, cotrimoxazole. This resistance was sufficiently high to consider the potential for acquisition of transmissible determinants. A total of 32 isolates were resistant to ofloxacin, 4 isolates were resistant to ciprofloxacin and chloramphenicol, and 2 isolates were resistant to ceftazidime and ticarcillin. The antibiotic resistance genes were detected by routine polymerase chain reaction (PCR). Among the 26 antibiotic resistance genes, 5 varieties of antibiotic resistance genes, including acrB, blaTEM, AAda1, SulII, and GyrB were detected and the detection rates were 89.79%, 47.7%, 16.33%, 77.55%, and 75.51%, respectively. The potential acquisition of transmissible determinants for antibiotic resistance and antibiotic resistance genes identified in this study necessitate the need for a thorough antibiotic resistance safety assessment of T. halophilus before it can be considered for use in food fermentation processes.