| 宫钰洁,吴书香,王 鹏,姚 琳,曲 梦,李风铃,王联珠,江艳华.防腐剂对牡蛎中耐药菌群结构的影响[J].食品安全质量检测学报,2025,16(3):195-202 |
| 防腐剂对牡蛎中耐药菌群结构的影响 |
| Effects of preservatives on the flora structure of antimicrobial-resistant bacteria in Crassostrea gigas |
| 投稿时间：2024-10-17 修订日期：2025-01-16 |
| DOI： |
| 中文关键词: 防腐剂 牡蛎 耐药菌 耐药菌丰度 菌群结构 |
| 英文关键词:preservatives Crassostrea gigas antimicrobial-resistant bacteria abundance of antimicrobial-resistant bacteria flora structure |
| 基金项目:中国水产科学研究院基本科研业务费项目(2023TD76)；中国水产科学研究院黄海水产研究所基本科研业务费项目（20603022024022） |
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| Author | Institution |
| GONG Yu-Jie | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences，2. College of Food Science and Engineering, Ocean University of China |
| WU Shu-Xiang | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences，2. College of Food Science and Engineering, Ocean University of China |
| WANG Peng | 2. College of Food Science and Engineering, Ocean University of China |
| YAO Lin | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences |
| QU Meng | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences |
| LI Feng-Ling | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences |
| WANG Lian-Zhu | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences |
| JIANG Yan-Hua | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, China, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences |
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| 中文摘要: |
| 目的 探究常用食品防腐剂对牡蛎中耐药共生菌的影响作用。方法 以4 ℃冷藏为对照组, 以分别经山梨酸钾、壳聚糖、乳酸链球菌素、?-聚赖氨酸浸泡处理后进行4 ℃冷藏为实验组, 通过耐药平板计数法分析不同食品防腐剂处理后牡蛎中耐药菌含量的变化情况, 并通过16S rRNA扩增子高通量测序分析耐药菌群结构的变化。结果 山梨酸钾与壳聚糖能显著降低单种与多重抗菌药的耐药菌数; 乳酸链球菌素能显著降低复方新诺明耐药菌数、氯霉素耐药菌数、庆大霉素耐药菌数和同时耐受2、3、4种药物的耐药菌数; ε-聚赖氨酸能显著降低环丙沙星耐药菌数、复方新诺明耐药菌数、氯霉素耐药菌数、庆大霉素耐药菌数和同时耐受3、4种药物的耐药菌数。山梨酸钾与壳聚糖对四环素与环丙沙星耐药菌群的组成影响较大, 乳酸链球菌素与ε-聚赖氨酸对复方新诺明耐药菌群的组成影响较大。结论 本研究表明通过应用合适的食品防腐剂可以控制牡蛎中耐药菌的含量, 食品防腐剂可以影响牡蛎中可培养耐药菌群的组成且不同防腐剂能抑制特定的抗菌药耐药菌, 为建立牡蛎中耐药菌的控制措施提供了新思路。 |
| 英文摘要: |
| Objective To explore the effects of common food preservatives on the abundance and flora structure of antimicrobial-resistant bacteria in Crassostrea gigas. Methods The control group was refrigerated at 4 ℃, and the experimental group was refrigerated at 4 ℃ after soaking with potassium sorbate, chitosan, Nisin and ?-polylysine, respectively. The change of antimicrobial-resistant bacteria content in Crassostrea gigas treated with different food preservatives was analyzed by antimicrobial-resistant plate counting method. The structural changes of antimicrobial-resistant bacteria were analyzed by high-throughput sequencing of 16S rRNA amplicon. Results Potassium sorbate and chitosan could significantly reduce the number of resistant bacteria of single and multiple antimicrobials; Nisin significantly reduced the number of resistant bacteria to co-trimoxazole, chloramphenicol, gentamicin, and bacteria resistant to 2, 3, or 4 antimicrobials simultaneously; ε-polylysine significantly decreased the number of ciprofloxacin resistant bacteria, co-trimoxazole resistant bacteria, chloramphenicol resistant bacteria, gentamicin resistant bacteria and resistant bacteria resistant to 3 or 4 kinds of antimicrobials at the same time. Potassium sorbate and chitosan had a significant effect on the composition of tetracycline and ciprofloxacin resistant bacteria, and Nisin and ε-polysine had a significant effect on the composition of co-trimoxazole resistant bacteria. Conclusion The research results show that the content of antimicrobial-resistant bacteria in Crassostrea gigas can be controlled by applying appropriate food preservatives, food preservatives can affect the composition of culturable antimicrobial-resistant bacteria in Crassostrea gigas and different preservatives can inhibit specific antimicrobial-resistant bacteria, which provides a new idea for the establishment of antimicrobial-resistant bacteria control techniques in Crassostrea gigas. |
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