Analysis of Minimum Inhibitory Concentration of Antibiotics against Lactococcus strains
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Abstract:
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.
