来自的酸细菌中的抗生素耐药性
Sun-Hee Kim1, Hyun-Wook Jang1, Jin-Ju Park1
1Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Republic of Korea.
Antibiotics (Basel, Switzerland)
|July 27, 2024
概括
在生产中使用的酸细菌 (AAB) 需要对抗生素耐药性的安全检查. 这项研究发现AAB菌株对特定抗生素有抗性,这突显了进一步研究和标准化测试的必要性.
科学领域:
- 食品微生物学 食品微生物学
- 抗微生物耐药性 抗微生物耐药性
- 细菌遗传学 细菌遗传学
背景情况:
- 酸细菌 (AAB) 对于发酵生产至关重要,为健康和提供好处.
- 安全评估,包括抗生素耐药性分析,对于作为起始剂使用的AAB菌株至关重要.
- 了解AAB抗生素耐药性对于确保食品安全至关重要.
研究的目的:
- 为了研究26个AAB菌株的抗生素耐药性概况.
- 为了比较*Komagataeibacter*和*Acetobacter*物种之间的耐药性模式.
- 确定AAB中的潜在内在抵抗机制.
主要方法:
- 电子测试方法用于评估对10种不同的抗生素的耐药性.
- 对 *K. saccharivorans* CV1 的基因组分析.
- 在不同AAB物种中对抗性率的比较分析.
主要成果:
- 所有26个AAB菌株都对阿兹特雷诺南和克林达米辛表现出耐药性.
- *Komagataeibacter* 种类与 *Acetobacter* 相比,对氨基醇和红素的耐药性更高.
- 在K. saccharivorans*中发现了诸如多药物排泄之类的内在抵抗机制.
结论:
- AAB菌株具有不同的抗生素耐药性概况,需要进行安全性评估.
- 对抗药性机制的基因组洞察力可以为食品安全协议提供信息.
- 建议对AAB抗生素耐药性进行标准化测试和进一步的分子研究.
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