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Characteristic of Antibiotic Resistance of Foodborne Pathogens Adapted to Garlic, Allium sativum L.
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- 발행기관
- 한국식품과학회 바로가기
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- 간행물
- Food Science and Biotechnology SCIE KCI 등재 바로가기
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- 통권
- Volume 15 Number 4 (2006.08)바로가기
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- 페이지
- pp.511-515
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- 저자
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- 언어
- 영어(ENG)
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- URL
- https://www.earticle.net/Article/A79021
※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.
원문정보
초록
- 영어
- Antibiotic resistance of foodborne pathogens adapted to garlic (Allium sativum Linn.) was determined in order to understand the relationship between antibiotic resistance and garlic. The Gram (-) strains of Escherichia coli and Salmonella typhimurium and the Gram (+) strains of Bacillus cereus and Staphylococcus aureus were subcultured consecutively in a garlic broth, and the surviving colonies on the agar were selected as the adapted strains. Minimal inhibitory concentrations (MIC) for 15 antibiotics on the adapted strains were determined on Muller-Hinton Infusion agar. Adaptation to 1.3%(v/v) garlic juice increased MIC for vancomycin, aminoglycoside, and erythromycin on B. cereus, and for ampicillin and erythromycin on E. coli O157:H7. MIC of aminoglycosides, chloramphenicol, and vancomycin on the adapted S. aureus increased. The adapted S. typhimurium was more resistant to penicillin and vancomycin than the non-treated strain. The adapted S. typhimurium and S. aureus lost their antibiotic resistance in non-garlic stress conditions. However, the adapted B. cereus was still resistant to erythromycin and vancomycin, and the adapted E. coli was also resistant to erythromycin. Antibacterial garlic might increase the antibiotic resistance of E. coli, B. cereus, S. aureus, and S. typhimurium and this resistance can continue even without the stress of garlic. Therefore, garlic as a food seasoning could influence the resistance of such pathogens to these antibiotics temporarily or permanently.
목차
Abstract
Introduction
Methods and Materials
Results and Discussion
Acknowledgments
References
키워드
garlic adaptation E. coli S. typhimurium B. cereus S.aureus antibiotics resistance저자
간행물 정보
발행기관
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- 발행기관명
- 한국식품과학회 [Korean Society of Food Science and Technology]
- 설립연도
- 1970
- 분야
- 농수해양>식품과학
- 소개
- 본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.
간행물
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- 간행물명
- Food Science and Biotechnology
- 간기
- 격월간
- pISSN
- 1226-7708
- 수록기간
- 1992~2009
- 십진분류
- KDC 574 DDC 664
이 권호 내 다른 논문 / Food Science and Biotechnology Volume 15 Number 4
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