title: [Antimicrobial susceptibility of probiotics].
abstract: The aim of our study was to analyse the antibiotic susceptibility of 31 probiotics strains, including 9 Bifidobacterium and 22 Lactobacillus used for the manufacture of various fermented foods in China. Probiotics are tested for minimum inhibitory concentrations (MIC) of 24 kinds of antibiotics by broth dilution method on cation-adjusted Mueller-Hinton broth with lysed horse blood. 31 strains of probiotics were sensitive to ampicillin, penicillin, imipenem, gentamicine, amoxicillin, amoxicillin/clavulanic acid, gatifloxacin, erythromycin, clindamycin, and resistant to nalidixic acid, vancomycine, fosfomycin.
authors.affiliation: Institute of Nutrition and Food Safety, China Center for Control and Prevention, Beijing 100021, China.
authors.forename: Jin
authors.initials: J
authors.lastname: Xu
authors.forename: Xiumei
authors.initials: X
authors.lastname: Liu
authors.forename: Baolan
authors.initials: B
authors.lastname: Yang
authors.forename: Zhigang
authors.initials: Z
authors.lastname: Li
mesh_terms: D000667:Ampicillin / Q000494:pharmacology; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001644:Bifidobacterium / Q000187:drug effects* / Q000235:genetics; D024881:Drug Resistance, Bacterial; D005839:Gentamicins / Q000494:pharmacology; D007778:Lactobacillus / Q000187:drug effects* / Q000235:genetics; D008826:Microbial Sensitivity Tests; D009268:Nalidixic Acid / Q000494:pharmacology; D019936:Probiotics
chemical_list: D000900:Anti-Bacterial Agents; D005839:Gentamicins; D009268:Nalidixic Acid; D000667:Ampicillin