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随着人们生活水平的提高,发酵食品在消费市场中备受欢迎,发酵食品的工艺制造过程中少不了乳酸菌的参与.那么如何应对乳酸菌的耐药性来解决食品潜在的质量安全问题令人深思.本文从市场上常见的发酵食品出发,对乳酸菌耐药性研究进展进行相关论述,意在提供一些建议. 相似文献
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采用药敏纸片法研究了五株高产粘嗜热链球菌（KLDS3.1012、KLDS3.1014、KLDS-SM、KLDS3.0206、KLDS3.0207）对15种抗生素的敏感性,结果发现,KLDS3.1014对两种抗生素有抗性,KLDS3.1012、KLDS-SM、KLDS3.0206对3种抗生素有抗性,KLDS3.0207则表现出多重抗药性。对五株嗜热链球菌耐四环素基因（tet M,tet S,tet L）、耐红霉素基因（erm A,erm B,msr A/B）和耐氯霉素基因（cat）的初步研究表明,四环素耐受基因、红霉素耐受基因以及氯霉素耐受基因不位于基因组DNA上,同时,受试菌株均无质粒,因此可以初步判断受试菌株抗药性不会进行传递。 相似文献
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发酵食品拥有悠久的历史,在全世界有广泛分布,是人类饮食的重要组成部分。乳酸菌为最常用的食品发酵微生物,可以延长食品保藏期,赋予发酵食品独特风味,改善食品品质。除此之外,一些乳酸菌还可以定殖于人类消化系统不同部位,通过产生功能活性因子,调节肠道菌群,调控脑肠轴,为宿主带来健康功效。乳酸菌作为功能成分的应用在全球范围激增,发酵食品作为乳酸菌的理想载体,具有广阔的开发前景。文章介绍了乳酸菌的分类、应用条件及功能评价方法,并阐述了发酵食品中乳酸菌的健康功效和作用机理,为开发新型功能性发酵食品提供参考。 相似文献
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采用传统纯培养方法对采集自非洲埃塞俄比亚地区的蜂蜜酒,咖啡,面引子等4份发酵食品中的乳酸菌进行分离纯化,运用16S rDNA序列分析和系统发育进化关系研究方法进行种属鉴定。结果表明,经16S rRNA基因序列分析,共分离到55株乳酸菌,分属于3个属,11个种或亚种,包括乳杆菌属(Lactobacillus)51株,肠球菌属(Enterococcus)3株,链球菌属(Streptococcus)1株,其中Lactobacillus paracasei为埃塞俄比亚地区蜂蜜酒中的优势菌株,占该样品总分离株的75%,Lactobacillus pontis为该地区面引子中的优势菌种,占该样品总分离株的41%。 相似文献
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为评估发酵食品中乳酸菌的耐药性及其传播风险,作者对市售酸奶和泡菜中的乳酸菌进行分离鉴定。以纸片扩散法鉴定其耐药表型,分析多重耐药情况,PCR鉴定其耐药基因型。从40份样品中共分离得到包括9种不同种属在内的62株乳酸菌,其中酸奶源乳酸菌均为多重耐药菌,对卡那霉素等5种抗生素的耐药率均高于泡菜源菌株,而泡菜源乳酸菌对庆大霉素和链霉素的耐药率均在40%以上。耐药基因型鉴定结果表明,tetM的检出率最高,为16.12%,酸奶样品分离株中有5种基因的检出率高于泡菜样品。2株酸奶源菌株中四环素耐药基因tetM可通过质粒接合作用转移到受体菌EC600中。作者对市售发酵食品乳酸菌进行了耐药性评估与传播风险研究,为保障发酵食品安全提供理论依据。 相似文献
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本文以传统发酵食品中筛选的39株乳酸菌为研究对象,采用牛津杯法筛选具有优良抑菌特性的乳酸菌,分别对菌株的生长曲线、产酸能力、耐胆盐、耐渗透压、耐酸碱、抑菌谱进行检测,并研究代谢产物的稳定性。结果表明：筛选出三株具有良好抑菌特性的菌株,分别为植物乳杆菌HS011、德氏乳杆菌HS023、嗜热链球菌HS033。三株菌经培养20 h后,发酵液pH分别由5.44、5.44、5.42下降到3.55、3.54、3.57;三株乳酸菌能耐受0.1%以下的胆盐和14%的NaCl溶液;在pH 5.0~8.0时生长情况良好;且具有较为广泛的抑菌谱,对大肠杆菌O157:H7、蜡样芽孢杆菌、单增李斯特氏菌、阪崎肠杆菌等均有较好抑制作用,但对霉菌和酵母无作用;代谢产物经温度（20~121 ℃）、pH（2.0~8.0）处理后仍有较好抑菌活性;经木瓜蛋白酶、胰蛋白酶、胃蛋白酶、蛋白酶K、过氧化氢酶处理后菌株代谢产物抑菌活性未有明显变化。表明从传统发酵食品中筛选的乳酸菌具有良好益生特性,其代谢产物稳定性好,可作为发酵产品中的生产菌株,可进一步开发利用。 相似文献
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为探讨酸奶中乳酸菌所携带耐药基因对人类健康的潜在影响,对市售酸奶中的乳酸菌进行分离和鉴定,并通过药物敏感性实验确定菌株的耐药谱,同时利用聚合酶链式反应（polymerase chain reaction,PCR）扩增技术调查链霉素、庆大霉素、磺胺类和四环素等耐药基因的分布情况。结果表明：25 份市售酸奶样品中共分离得到56 株乳酸菌,包括26 株德氏乳杆菌保加利亚亚种、3 株植物乳杆菌、2 株嗜酸乳杆菌以及25 株嗜热链球菌。药敏结果显示,31 株乳杆菌对链霉素（87.1%）、庆大霉素（80.6%）、环丙沙星（74.2%）和四环素（61.3%）的耐药率较高,对头孢菌素类则较为敏感;而25 株嗜热链球菌同样对链霉素的耐药率最高,达76.0%;其次分别为万古霉素（32.0%）、环丙沙星（32.0%）和四环素（20.0%）。56 株乳酸菌中共检出5 种不同的耐药基因,分别为链霉素耐药基因ant(6)（检出率1.8%）、庆大霉素耐药基因aac(6')-aph(2')（检出率7.1%）、四环素耐药基因tetM（检出率5.4%）以及磺胺类耐药基因sulⅠ（检出率14.3%）和sulⅡ（检出率1.8%）。受试的乳酸菌中共有13 株检出耐药基因,其中有4 株携带两种不同的耐药基因。长期以来被认为安全并广泛应用于发酵食品领域的乳酸菌可能成为潜在的耐药基因贮存库。 相似文献
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Mirjana Ž. Grujović Katarina G. Mladenović Teresa Semedo-Lemsaddek Marta Laranjo Olgica D. Stefanović Sunčica D. Kocić-Tanackov 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1537-1567
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact. 相似文献
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从西藏地区藏族传统发酵乳中分离乳酸菌,采用生理生化特性和16S基因序列同源性分析对其进行鉴定,通过双层琼脂平板扩散法筛选具有抑菌活性的菌株。结果表明,共分离37株乳酸菌,其中,乳杆菌属(Lactobacillus)35株、明串珠菌属(Leuconostoc)2株;35株乳酸杆菌为Lactobacillus casei 16株、Lactobacillus paracasei 7株、Lactobacillus plantarum 4株、Lactobacillus fermentum 2株、L.delbrueckii subsp.bulgaricus 2株、Lactobacillus helveti-cus 1株、Lactobacillus diolivorans 3株;7株L.casei和L.paracasei的发酵上清液对3株细菌指示菌表现出明显抑制作用,所有菌株对真菌无抑菌活性;在排除有机酸、H2O2等的干扰和经蛋白酶K处理后,初步确定7株乳酸菌发酵上清液中的抑菌物质为细菌素。 相似文献
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Jyoti Prakash Tamang Paul D. Cotter Akihito Endo Nam Soo Han Remco Kort Shao Quan Liu Baltasar Mayo Nieke Westerik Robert Hutkins 《Comprehensive Reviews in Food Science and Food Safety》2020,19(1):184-217
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well‐preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well‐appreciated, especially in resource‐poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources. 相似文献
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目的:从传统辽西发酵食品中筛选对单增李斯特菌具有良好拮抗作用的乳酸菌菌株。方法:采用双层琼脂扩散法筛选乳酸菌优良菌株。采用酸性实验、热处理实验、蛋白酶敏感性实验分析拮抗特性,利用生长曲线分析拮抗物质形成过程,扫描电镜分析细胞结构完整性。通过生理生化实验和16S rRNA序列进行菌株鉴定。结果:从13株乳酸菌中筛选出1株抗单增李斯特菌活性较强的菌株DL3,抗菌物质存在于无细胞上清液中。经胃蛋白酶处理后抑菌活性丧失了27.50%,胰蛋白酶和木瓜蛋白酶可使抑菌活性完全丧失,经121℃处理15 min后,抑菌活性仍保留96.88%,在p H2.5~6.5时具有抑菌活性,表明菌株DL3产生的抑菌物质可能为细菌素。添加菌株DL3无细胞上清液可使单增李斯特菌的生长曲线延迟期和稳定期延长4 h,显著地缩短了其生长期。扫描电镜结果表明经菌株DL3无细胞上清液处理的单增李斯特菌菌体变小且边缘模糊不清,其中一端细胞原生质发生泄漏。经鉴定菌株DL3为植物乳杆菌。结论:获得1株对单增李斯特菌有较强拮抗活性的植物乳杆菌DL3,该菌的拮抗活性物质可能为细菌素,可作为食品防腐剂潜在的应用菌株。 相似文献
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A total of 104 lactic acid bacteria were isolated from ogi, wara, fermenting cassava mash for local food product gari and raw milk for nono. They were characterized phenotypically and divided into six main groups, which are facultative heterofermentative rods, obligate heterofermentative rods, tetrad-forming homofermentative cocci, homofermentative cocci, heterofermentative cocci, and an unidentified group. A total of 40 strains with good acidification, hydrogen peroxide production, and fermentation of indigestible sugar such as raffinose were selected. They were further characterized employing genotypic fingerprinting techniques, such as RAPD-PCR with primer M13, rep-PCR with primer (GTG)5 and sequencing of the 16S rDNA genes for starter culture development. RAPD-PCR did not give accurate delineation of the strains, but with the combination of rep-PCR fingerprinting and 16S rDNA sequencing, representative strains from rep-PCR clusters at 80% Pearson's correlation coefficient (r) grouped the organisms to nine (9) clusters. These were identified as Lactobacillus fermentum (7), Lactobacillus plantarum (6), Lactobacillus pentosus (2), Pediococcus pentosaceus (10), Pediococcus acidilactici (4), Enterococcus faecium (7), and the unidentified Lactobacillus species (4) were assigned into Lactobacillus fermentum group. A polyphasic taxonomic approach for characterization proved useful in the accurate typing of the LAB strains. 相似文献