摘要

大多数瑞士奶酪品种使用粗糙的，不确定的混合培养物，其由德氏乳杆菌菌株菌株组成。 乳酸链球菌和嗜热链球菌。 这些联盟的单一品系并不总是可用的。 这项研究的目的是确定这种联盟的抗生素耐药性，并提出一种评估抗生素耐药性的新方法。 在这项工作中，我们开发了一种使用等温微量热法来评估原始混合培养物中抗生素抗性的新方法。 对于大多数这些培养物，没有检测到可转移的抗生素抗性基因。 在大多数情况下，结果显示，除氨基糖苷类卡那霉素和链霉素外，所有原始混合培养物的最低抑菌浓度（MIC）均低于欧洲食品安全局定义的水平，MIC> 64 mg L-1 每种原始混合文化。

Most Swiss cheese varieties use raw, undefined mixed cultures, which are composed of strains of Lactobacillus delbrueckii subsp. lactis and Streptococcus thermophilus. Single strains of these consortia are not always available. The aim of this study was to determine the antibiotic resistance of such consortia and propose a new approach to assess the antibiotic resistance. In this work, we developed a new method using isothermal microcalorimetry to assess antibiotic resistance in raw mixed cultures. For most of these cultures, no transferable antibiotic resistance genes were detected. In most cases, the results showed that all raw mixed cultures have lower minimal inhibitory concentration (MIC) than the European Food Safety Authority-defined levels, with the exception of theaminoglycosides kanamycin and streptomycin where the MIC was >64 mg L−1 for each raw mixed culture.

https://www.sciencedirect.com/science/article/pii/S0958694617301991