泡菜发酵乳酸菌的分离鉴定及耐药性分析

对吉林地区朝鲜族自制泡菜中的发酵乳酸菌进行分离鉴定,并对菌株耐药情况进行分析,以期为泡菜发酵菌的风险评估奠定基础。采集吉林省多个不同地区的泡菜制品,通过MRS培养基分离,16S,rDNA测序,分析其乳酸菌种类及数量,同时采用平板琼脂稀释法进一步检测了分离菌对10种临床常用抗生素的药物敏感性。结果表明,从15份不同厂家泡菜中共分离得到34株乳酸菌,分别为植物乳杆菌12株,短乳杆菌5株,鼠李糖乳杆菌3株,干酪乳杆菌2株,清酒杆菌2株,肠膜明串珠菌2株,嗜热链球菌2株,食窦魏斯氏乳杆菌1株,弯曲乳杆菌1株,棒状乳杆菌1株,嗜酸乳杆菌1株,坚强肠球菌1株,Lactobacillus namurensis1株。药敏实验结果表明,所有菌株对氨苄西林和氯霉素敏感,对其他抗生素均有不同程度的耐药性,其中对环丙沙星耐药率最高。

DANG Qiao,KONG Lingcong,LIU Jie,LIU Shuming,WEI Xing,MA Hongxia,MIN Weihong

The aims of this study were to isolate and identify Lactobacillus from kimchi produced in Jilin, China, and to analyze the antimicrobial resistance of the strains, for the purpose of paving a foundation for subsequent risk assessment. The species and quantity of Lactobacillus in kimchi samples collected from many different regions of Jilin were analyzed by bacterial isolation using MRS medium and 16S rDNA sequencing. Further, the susceptibilities of the isolates to 10 commonly used antibiotics were tested by agar plate dilution method. The results showed that a total of 34 strains of Lactobacillus were isolated from 15 kimchi from different manufacturers, including 12 strains of Lactobacillus plantarum, 5 strains of Lactobacillus brevis, 3 strains of Lactobacillus rhamnosus, 2 strains of Lactobacillus casei, 2 strains of Lactobacillus sake, 2 strains of Leuconostoc mesenteroides, 2 strains of Streptococcus thermophilus, 1 strain of Weissella cibaria, 1 strain of Lactobacillus curvatus, 1 strain of Lactobacillus coryniformis, 1 strain of Lactobacillus acidophilus, 1 strain of Enterococci durans, and 1 strain of Lactobacillus namurensis. All the strains were susceptible to ampicillin and chloramphenicol, and had different degrees of resistance to other antibiotics. The prevalence of resistance to ciprofloxacin was the highest of all antibiotics tested.