抗生素与乳酸菌一直被人们所关注，乳酸菌作为功能性发酵剂以及益生菌应用于发酵食品和饲料中并且安全性使用史的时间很自中国不同地区不同乳源的明串珠球菌属、乳球菌属、肠球菌属及嗜热链球菌属等4个种属的26株乳球菌为研究对象，采用16S rRNA对其进行基因序列的分析鉴定；用最小抑菌浓度(MIC，Minimum Inhibitory Concentration)法对其进行10种分别属于氨基糖苷类、四环素类、氟喹诺酮类、糖肽类、大环内酯类、苯丙醇类和安莎霉素类7类常见抗生素耐药性以及敏感性的解析，探讨不同抗生素对不同乳酸菌菌株的耐药性。结果表明，属于4个种属的26株乳球菌菌株对属于7类的10种常见抗生素的耐药性均有不同。本实验结果可以为人们在使用抗生素与乳酸菌时提供一定的参考，并在其共同应用过程中更合理化和安全化。

Antibiotics and lactic acid bacteria are of great importance for the public. Lactic acid bacteria are functional fermentation agents and are used as probiotics in fermented foods and animal feeds. Safe use of 26 different strains of the four lactic acid bacteria (Streptococcus mutans, Lactococcus, Enterococcus, and Streptococcus thermophiles), isolated from milk obtained from different regions of China, were identified and investigated using 16S rRNA gene sequencing analysis. The minimum inhibitory concentration (MIC) method was used to analyze lactic acid bacterial resistance to ten different kinds of antibiotics. These antibiotics belong to seven groups (aminoglycosides, tetracyclines, quinolones, glycopeptides, macrolides, phenicol, and ansamycins), to which resistance and sensitivity are commonly found. The results showed that the 26 Lactococcus strains exhibited different degrees of sensitivity and resistance to the ten antibiotics used. The results of this experiment can provide a reference for the use of antibiotics and lactic acid bacteria, and ensure the safe and rational use of antibiotics.

内蒙古自治区科技重大专项（20140125）；“863”计划课题（2011AA100902）