원문정보
초록
영어
The main goal of this study is to find out whether it is able to acquire an ampicillin resistance character for mouse intestinal bacteria by ingestion of pork. Seventy percent of the whole bacteria separated from pork with different origins such as Gimje, Boseong, Anseong and Jeju were resistant to ampicillin. As bacteria separated from pork were cultured in pork extract made through high temperature, high pressure and sterilization, the majority of bacteria acquired resistance to ampicillin. Mouse intestinal bacteria were separated and cultured after 48 hours of pork extract ingestion. As a result, it showed that all bacteria acquired the resistance regardless of pork's origin and an interruption of intake led to sensitivity recovery for most of them but didn 't bring about complete loss of the resistance. In conclusion, it is possible to generate intestinal resistant bacteria through heated pork intake and the resistibility could be lost after an interruption of intake, although it takes long.
목차
1. INTRODUCTION
2. GOAL OF THE PROJECT
3. MATERIAS AND METHODS
3.1. Purchase of pork from different origins
3.2. Culture and Classification of pork bacteria
3.3. Preparation of pork extract through high temperature, high pressure and sterilization
3.4. Cultivation of pork bacteria within pork extract and a test of ampicillin resistance
3.5. Supply mouse with pork extract and a test of antibiotic resistance
4. RESULTS AND DISCUSSIONS
4.1. Classification of bacteria of pork by different origins
4.2. Ampicillin resistance after exposed to pork extracts
4.3. Classification and ampicillin resistance testing of mouse intestinal bacte1ia with intake of pork extracts
5. CONCLUSION
6. REFERENCES