鸡蛋中梅氏弧菌药敏试验及氨基酸代谢研究

Metabolism of Amino Acids and Susceptibility Test of Vibrio metschnikovii Isolated from Egg

从一份鸡蛋样品内部分离出致病性弧菌：梅氏弧菌,并对其进行药敏实验和蛋白质、氨基酸代谢研究。结果表明,该菌有较强的溶血能力,且对环境适应能力极强,在25-43℃均能生长;药敏试验结果表明多种抗生素对此菌有一定的抑制作用,但罗红霉素对其无抑制;梅氏弧菌的代谢对水解氨基酸和蛋白质总量影响不大,但可明显降低发酵培养基中游离氨基酸的含量,其中GLU、IEU、HIS、ASP、SER 5种氨基酸降低较明显。本文从梅氏弧菌的溯源及致病性进行讨论,旨在为鸡蛋食用安全防控提供一定的理论依据。

A pathogenic vibrio,Vibrio metschnikovii,was isolated from the sample of eggs in the experiment,and its susceptibility testing,metabolism of protein and amino acid were also studied. The test results showed that it had relatively strong hemolytic capacity and was much easily adaped to the environment for it was able to grow in the temperature of 25-43 ℃. The susceptibility test results indicated that a variety of antibiotic had some inhibition effect on the vibrio except for roxithromycin,and the metabolism of Vibrio metschnikovii had little effect on the total amount of hydrolyzate amino acids and protein but could significantly reduce the level of FAA in fermentation medium,especially that of GLU,IEU,HIS,ASP,SER. In the work,by studying the traceability and pathogenic of Vibrio metschnikovii,the experiment results provided certain theoretical basis for the control of food safety.