ICMSF (, 100021) :,E2Test, 13 (Π ) : 12,FDBb212 2,39, (12Π12) (12Π12) (11Π12) (10Π12) (9Π12) (7Π12),,13 9 :;, ; 3 16 26,,, 20,77 %, 78 %,57 % 110 10 4 215 10 5 CFUΠg, FDA [6 ] [7 ],, 1 CFUΠml 100 CFUΠg, - 20,, MPN FDA (BAM), MM 9,9,,, FDA (BAM) MPNΠg(ml), MPNΠ100 g(ml) [7],,, MPN,,,,,,MPN, [1 ] Hope B K, Baker A R, Edel E D, et al. An overview of the Salmonella enteritidis risk assessment for shell eggs and egg products[j ]. Risk Anal, 2002, 22 :203. [2 ] Stock K, Stolle A. Incidence of Salmonella in minced meat produced in a European Union2approved cutting plant [J ]. J Food Prot, 2001, 64 :1435. [3 ] Baumler A J, Hargis B M, Tsolis R M. Tracing the origins of Salmonella outbreaks[j ]. Science, 2000, 287 :50. [4 ] Rabsch W, Tschape H, Baumler A J. Non2typhoidal Salmonel2 losis : emerging problems[j ]. Microbed Infect, 2001, 3 :237. [5 ] Willian Horwitz. Official Methods of Analysis of AOAC Inter2 national, 17th Edit. Vol I[ Z]. [6 ] U. S. FDA Bacteriological Analytical Manual Edit[Z]. 2001. [7 ] GBΠT 4789. 14789 1994. [ S]. [:2004-12 - 26 ] :R15 ;R378122 ;TS251155 :A :1004-8456 (2005) 02-0106 - 03 : 108 2005 17 2
Survey on resistance to antibiotics of 12 strains of probiotics commonly used for functional foods in China XU Jin, LIU Xiu2mei (National Institute for Nutrition and Food Safety, Chinese CDC, Beijing 100021, China) Abstract : Antibiotic susceptibility testings were made by gradient diffusion ( E2Test ; AB Biodisk) on deman, Rogosa, Sharpe (MRS) agar plate for 12 strains of probiotics commonly used as an ingredient of functional foods. The antibiotics included, AmoxicillinΠclavulanic acid, Vancomycin, TrimethoprinΠsulfamethoxazone, Trimethoprin, Gentamicin, Chloramphenicol, Streptomyxin, Tetracycline, Amikacin, Kanamycin, Nalidixic acid, Ceftriaxone, and Cephalothin. The result showed that all strains were resistant to Amikacin and Kanamy2 cin, and sensitive to AmoxicillinΠclavulanic acid and Chloramphenicol. The main resistant pattern in antibiotic susceptibility testing was Amikacin (12Π12), Kanamycin ( 12Π12), Nalidixic acid ( 11Π12), TrimethoprinΠ sulfamethoxazone (10Π12), Trimethoprin (9Π12) and Vancomycine (7Π12). Key Words : Probiotics, Drug Resistance, Microbial ; Dietary Supplements ( Bifidobacterium bifidum ) ( Bifidobacterium inf antis) ( Bifidobacterium longum) ( Bifidobacterium breve) ( Bifidobacterium adolesent) ( Lactobacillus delbrueckii subsp. (Lactobacillus acidophilus) ( Lactobacillus caseisubsp. bulgaricus),, casei) (Lactobacillus plantarum) ( Lactobacillus reuteri) ( Lactobacillus rhamnosus) ( Streptococcus thermophilus),, [3 ] (1 2), 4 [2 ] : ; 1 Lactobacillus acidophilus NCFM NCFM Rhodia, Inc. (Madison, WI) Lactobacillus acidophilus DDS21 DDS21 Nebraska Cultures, Inc. (Lincoln, NE) Lactobacillus acidophilus SBT22062 SBT22062 Snow Brand Milk Products Co., Ltd. (Tokyo, Japan) Bifidobacterium longum SBT22928 SBT22928 Lactobacillus acidophilus R0011 R0011 Institut Rosell (Montreal, Canada) Lactobacillus rhamnosus R0052 R0052 Lactobacillus acidophilus LA21 LA21 Chr. Hansen (Horsholm, Denmark) Lactobacillus paracasei CRL 431 CRL 431 Bifidobacterium lactis Bb212 Bb212 Lactobacillus casei Shirota Shirota Yakult (Tokyo, Japan) Bifidobacterium breve strain Yakult Yakult Lactobacillus casei Immunitas Danone (Paris, France) Lactobacillus fermentum RC214 RC214 Urex Biotech (London, Ontario, Canada) Lactobacillus rhamnosus GR21 GR21 Lactobacillus johnsonii La1 La1 Nestl(Lausanne, Switzerland) Lactobacillus plantarum 299V 299V Probi AB (Lund, Sweden) Lactobacillus rhamnosus 271 271 Lactobacillus reuteri SD2112 SD2112 Biogaia (Raleigh, NC) Lactobacillus rhamnosus GG GG Valio Dairy (Helsinki, Finland) Lactobacillus rhamnosus LB21 LB21 Essum AB (Ume, Sweden) Lactococcus lactis L1A L1A Lactobacillus salivarius UCC118 UCC118 University College (Cork, Ireland) Bifidobacterium longum BB536 BB536 Morinaga Milk Industry Co., Ltd. (Zama2City, Japan) Bifidobacterium lactis HN019 HN019 New Zealand Dairy Board Lactobacillus acidophilus LB LB Lacteol Laboratory, (Houdan, France) Lactobacillus paracasei F19 F19 Arla Dairy (Stockholm, Sweden) 109
; ;, 12 1 111 12 (2) E2Test (AB BIODISK) (3),MRS (OXOID) 112 WHO E2Test [4,5 ], :MRS 10 ml MRS,37 48 h 015 ml 10 ml MRS, 150 mm MRS,5 min,,,37 48 h E2 Test 2 1 L. acidophilus VJ 0017 VJ 0017 2 L. acidophiluslhc2cy21782m LHC2CY21782M 3 L. rhamnosus 311244457k 311244457k 4 L. rhamnosus (LGG) GG(LGG) 5 L. casei LCC2LY2178 LCC2LY2178 6 L. reuteri 7 L. fermentium VRI002 VRI002 8 B. infantis DBT 02D DBT 02D 9 B. animals FDBb212 FDBb212 10 B. adolescentis 11 B. species 12 Streptococcus thermophilus ST(J5) 10D - 12 ST(J5)10D - 12 3 ( gπml) 1 AmoxicillinΠclavulanic acid AMC Π 0. 016256 2 Vancomycine VA 0. 016256 3 TrimethoprinΠsulfamethoxazone SXT 0. 00232 4 Trimethoprin TMP 0100232 5 Gentamicin GEN 01016256 6 Chloramphenicol CHL 0116256 7 Streptomyxin STR 01016256 8 Tetracyclin TCY 01016256 9 Amikacin AMI 01016256 10 Kanamycin KAN 0116256 11 Nalidixic acid NA 01016256 12 Ceftriaxone CRO 01016256 13 Cephalothin CEP 01016256 4 (MIC) gπml Π VJ 0017 01094 115 321000 321000 48 310 32 01750 256 256 2561000 01380 11500 LHC2CY21782M 01380 25610 321000 321000 16 210 64 01500 256 256 2561000 161000 41000 311244457k 01500 25610 321000 321000 16 210 64 11000 256 256 2561000 241000 121000 GG(LGG) 21000 25610 321000 321000 24 410 54 11000 256 256 2561000 2561000 321000 LCC2LY2178 01750 25610 321000 321000 24 210 256 01500 256 256 2561000 321000 121000 41000 25610 321000 321000 8 210 256 2561000 256 256 2561000 321000 2561000 VRI002 01064 25610 321000 01750 24 115 256 31000 256 256 2561000 11000 11500 DBT 02D 01125 115 321000 321000 64 210 24 01075 256 256 2561000 01075 11500 FDBb212 01016 115 01002 01094 12 115 24 01016 256 256 01016 11500 81000 01500 25610 321000 321000 96 310 256 21000 256 256 2561000 11500 41000 01064 115 11000 11000 48 110 256 81000 256 256 2561000 11500 121000 ST(J5) 10D - 12 01047 110 321000 321000 12 115 12 01094 128 256 2561000 01032 01064 110 2005 17 2
5 1 VJ 0017 - - - - 2 LHC - CY21782M - - - - - 3 311244457k - - - - - 4 GG(LGG) - - - - - - 5 LCC - LY2178 - - - - - - 6 - - - - - - - - 7 VRI002 - - - - - - 8 DBT 02D - - - - 9 FDBb - 12-10 - - - - - - 11 - - 12 ST(J5) 10D - 12 - - - - 3,,WHO, (MIC),E2Test 13 12, FDBb212 2,3 3,(4 5) (12Π12) - (12Π12) - (11Π12) - (10Π12) - (9Π12) - (7Π12),,13 9, (MRSA),, -, [6 ],, 12, 7 4 Soile, [8 ],, A A B,A,,,vanA ;B,,vanB [7 ] Klein [9 ] ( DSM20016 ATCC55149 ATCC53608 ATCC55730 ATCC55148) (ATCC53103) vana vanb vanc,6, vana vanb vanc,, 2002 FAO/ WHO [10 ] ( Report of a Joint FAO/ WHO Working Group on Drafting Guide2 lines for the Evaluation of Probiotics in Food) :, ;, : ; ; ;, ;, ;,,FAO/ WHO, 111
ICMSF 2000 2003 (, 350001) :,,,4, 4 LB,, VITEK32 Listeria monocytogenes API 2000 2003 4 1 369,6114 %, (12144 %), (38146 %), 4,7155 %5120 % 30 1Π2a (),, [5 ] Yoshikasu Hamasaki, Mitsuko Ayaki, Hidatake Fuchu. Gra2, dient diffusion antibiotic susceptibility testing of potentially probiotic Lactobacilli [J ]. Journal of Food protection,2001,, 12 (54) : 200722014. [6 ]. [M]. :,, 2002, 1382139., [7 ] Soile T, Kavindra VS, Pekka V. Vancomycin resisitance fac2, 12,,, [1 ]. [M]. :, 2002, 180. [2 ] Philippe M. Safety aspects of probiotic products[j ]. Scand J Nutr, 2001, 45 : 22224. [3 ] www. Products with Probiotics. htm[ Z]. [4 ] Petersen A, Aarestru F M, Jensen A B. Global Salm2Surv. A global Salmonella surveillance and labrotary support project of the World Health Organization[ Z]. 2002. tor of Lactobacillus rhamnosus GG in relation to enterococcal vancomycin resistance (van) genes[j ]. International Journal of Food Microbiology, 1998, 4 : 1952204. [8 ] Markay AD, Taylor MB, Kibbler CC, et al. Lactobacillus endocarditis caused by a probiotic organism[j ]. Clinical Mi2 crobiology and Infection, 1999, 5 : 2902292. [9 ] Klein G, HallmannC, Cases IA, et al. Exclusion of vana, vanb and vanc type glycopeptide resistance in strains of Lactobacillus reuteri and Lactobacillus rhamnosus used as probiotics by polymerase chain reaction and hybridization methods [ J ]. Journal of Applied Microbiology, 2000, 89 : 8152824. [ 10 ] WHOΠFAO. Guidelines for the Evaluation of Probiotics in food[ Z]. 2002. [:2004-12 - 11 ] :R15 ;TS218 ;R978119 :A :1004-8456 (2005) 02-0108 - 05 :;(2002Y018) : 112 This work was supported by both the Special Funds of Ministry of sci2 ence and Technology and the Grant from Science and Technology Plan of Fujian Province (2002Y018), China. 2005 17 2