食源性乳酸菌抗药性分析

抗生素的不合理使用导致病原菌耐药性已成为威胁人类健康的公共问题。乳酸菌在食品发酵、饲料青贮等领域具有悠久的应用历史,是公认的安全性菌株。但是研究发现,有些乳酸菌具有抗药性,根据抗药因子的可转移性,乳酸菌的抗药性可分为固有抗药性和外获抗药性。外获抗药性多由接合质粒或转座因子编码,这些抗药基因随发酵食品或益生菌剂进入肠道,是否与肠道共生菌或病原菌进行传递进而对机体带来危害引起了人们的关注。本文就食源性乳酸菌抗药性产生的分子机制、检测方法以及可能的抗药基因水平转移方式进行综述,以便对食源性乳酸菌的抗药性有一个全面认识。

Antibiotic resistance in food-associated lactic acid bacteria

The emergence of antibiotic resistance in pathogens posed a major threat to human health because of abuses or misuse of antibiotics.Lactic acid bacteria(LAB) as starter cultures or probiotics were widely used in the production of fermented food and silage processes,and have acquired a generally recognized as safe(GRAS) status.However,recently it was demonstrated that antibiotic resistance genes from food-associated LAB strains were highly identical with those of pathogens,suggesting that LAB have the potent...