Analysis of ERIC-PCR Typing and Drug Resistance of Proteus mirabilis in Commercially Available Fresh Meat
-
摘要: 目的:研究中山市市售生鲜肉中分离的奇异变形杆菌的同源性和耐药性,分析其基因型与耐药表型之间的关系。方法:采用肠杆菌基因间重复序列(Entrobacter repetive intergenic consensus,ERIC)-PCR分型方法对71株奇异变形杆菌进行分型,所得分型指纹图谱使用Quantity One软件进行处理分析。耐药性检测采用K-B纸片扩散法,参照CLSI制定的标准判读药敏结果。结果:71株奇异变形杆菌的相似性系数为0.64~1.00,以75%为界可分为9个簇。测试的18种抗生素中,对链霉素和红霉素的耐药率最高,均为100%;对青霉素和头孢曲松耐药率最低,分别为16.90%、11.27%。所有菌株均为多重耐药菌,且至少耐6种药物。结论:市售生鲜肉中分离的71株奇异变形杆菌相似性高,耐药情况严重,其基因型与耐药表型之间没有明显的相关性。Abstract: Objective:To investigate the homology and drug resistance of Proteus mirabilis strains isolated from commercially available fresh meat in Zhongshan city and analyze the relationship between their genotypes and drug resistance phenotypes. Methods:71 P. mirabilis strains were classified by the enterobacterial repetitive intergenic consensus (ERIC) -PCR typing method and the acquired fingerprints were processed with Quantity One software. The Kirby-Bauer disk diffusion method was used for the antimicrobial resistance susceptibility testing, and the results were interpreted according to the standards established by the CLSI. Results:The similarity coefficients of 71 P. mirabilis strains were 0.64~1.00, and they were divided into 9 clusters bounded by 75%. In the 18 antibiotics tested, the strains had the highest rates of resistance to streptomycin and erythromycin, both reached 100%. The resistance rates to penicillin and ceftriaxone were the lowest, 16.90% and 11.27%, respectively. All strains were of multidrug resistance and were resistant to 6 drugs at least. Conclusion:71 P. mirabilis strains isolated from commercial available fresh meat had high similarity and serious drug resistance. There was no obvious correlation between their genotypes and resistance phenotypes.
-
期刊类型引用(4)
1. 刘晓成,魏俊桃,纪晓梅,李金桩. 柑橘纤维及乳化剂提高麻酱蘸料稳定性的研究. 中国调味品. 2022(03): 97-101 . 百度学术
2. 施梦娇,孙汉巨,袁传勋,金日生,沈阳,沈源. 奇亚籽复合芝麻酱的稳定性及流变学特性研究. 食品工业科技. 2022(16): 238-245 . 本站查看
3. 吕秋冰,王敏,吴明,邓迪,冯友君,许文丁,徐小凡. 利用有机凝胶因子提高花生酱稳定性的工艺研究. 食品科技. 2020(02): 197-204 . 百度学术
4. 许丹妮,廖承谱,苏秀芳,梁云贞. 艾叶发酵麦酱的现代工艺及抗氧化活性. 食品研究与开发. 2020(15): 68-74 . 百度学术
其他类型引用(7)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 11