摘要
乳酸菌中的许多种类都是食品工业中常用的发酵菌种,但其耐药性会给食品安全带来风险。本文就乳酸菌的耐药机制、敏感性检测方法及发酵食品中乳酸菌的耐药现状和耐药转移性进行分析,为同行研究者能准确找出问题切入点提供资料。
Antibiotic resistance is present in different species of lactic acid bacteria strains, which poses a threat to food safety. In this paper, the mechanisms of antibiotic resistance, sensitive detection methods, as well as antibiotic resistance situation and transferability of lactic acid bacteria in fermented foods were reviewed which can provide references for peer researchers.
出处
《微生物学通报》
CAS
CSCD
北大核心
2015年第1期207-213,共7页
Microbiology China
基金
国家自然科学基金项目(No.31060014)
内蒙古高等学校科学研究项目(No.NJ09059)
关键词
发酵食品
乳酸菌
耐药性
耐药转移性
Fermented foods, Lactic acid bacteria, Antibiotic resistance, Transference of resistance
