新疆发酵乳品中乳酸菌的分离鉴定及其耐药性

目的对新疆传统发酵乳品中乳酸菌进行分离鉴定并检测其耐药性。方法利用传统形态学鉴定法和生化鉴定等方法对新疆发酵乳中乳酸菌进行鉴定,采用纸片扩散法对分离鉴定的菌进行耐药性分析。结果从新疆发酵乳品中共分离出8株乳酸菌,经鉴定分别为瑞士乳杆菌(Lactobacillus helveticus)、植物乳杆菌(Lactobacillus plantarum)、马乳酒样乳杆菌(Lactobacillus kefianofaciens)、乳酸乳球菌(Lactococcus lactis)、副干酪乳杆菌(Lactobacillus paracasei)、副干酪乳杆菌类坚韧亚种(Lactobacillus paracasei subsp.tolerans)、哈尔滨乳杆菌(Lactobacillus harbinensis)、希氏乳杆菌(Lactobacillus hilgardii),并且发现8株乳酸菌对万古霉素、庆大霉素、阿莫西林、多西环素、环丙沙星、阿奇霉素、头孢他啶、头孢孟多具有一定敏感性。结论新疆发酵乳品中以乳杆菌居多,对常见抗生素具有一定的敏感性。

Isolation and antibiotic resistance of lactic acid bacteria in fermented dairy produced in Xinjiang

Abstract: Objective To isolate and identify lactic acid bacteria from fermented dairy produced in Xinjiang, and detect its antibiotic resistance. Methods Conventional morphological method and biochemical method were used to identify the lactic acid bacteria. K-B disk diffusion method was used to detect the antibiotic resistance of the isolated strains. Results 8 strains of lactic acid bacteria were isolated, which were identified as Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus kefianofaciens, Lactococcus lactis, Lactobacillus paracasei, Lactobacillus paracasei subsp. tolerans, Lactobacillus harbinensis and Lactobacillus hilgardii, respectively. The 8 strains of lactic acid bacteria were found to be sensitive to Vancomycin, Gentamicin, Amoxicillin, Doxycycline, Ciprofloxacin, Azithromycin, Ceftazidime and Cefamandole. Conclusion Lactobacilli are the main bacteria in fermented milk produced in Xinjiang. All of these lactic acid bacteria show sensitivity to commonly-used antibiotics.