Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Verdier‐Metz, Isabelle; Gagné, Geneviève; Bornes, Stéphanie; Monsallier, Françoise; Veisseire, Philippe; Delbès-Paus, Céline; Montel, Marie‐Christine

doi:10.1128/aem.06229-11

Cited by 132 publications

(117 citation statements)

References 54 publications

(62 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Regardless of habitat or treatment, teat surface was again identified as the greatest contributor to the raw milk microbiota, followed by feces. This is consistent with a previous (culture-based) study, which proposed that the teat skin was a source of microbial populations in raw milk and that farm management and animal grazing practices influenced the diversity and microbiota of raw milk (16).…”

Section: Discussionsupporting

confidence: 81%

Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study

Doyle

Gleeson

O’Toole

et al. 2017

Appl Environ Microbiol

132

121

View full text Add to dashboard Cite

In pasture-based systems, changes in dairy herd habitat due to seasonality results in the exposure of animals to different environmental niches. These niches contain distinct microbial communities that may be transferred to raw milk, with potentially important food quality and safety implications for milk producers. It is postulated that the extent to which these microorganisms are transferred could be limited by the inclusion of a teat preparation step prior to milking. High-throughput sequencing on a variety of microbial niches on farms was used to study the patterns of microbial movement through the dairy production chain and, in the process, to investigate the impact of seasonal housing and the inclusion/exclusion of a teat preparation regime on the raw milk microbiota from the same herd over two sampling periods, i.e., indoor and outdoor. Beta diversity and network analyses showed that environmental and milk microbiotas separated depending on whether they were sourced from an indoor or outdoor environment. Within these respective habitats, similarities between the milk microbiota and that of teat swab samples and, to a lesser extent, fecal samples were apparent. Indeed, SourceTracker identified the teat surface as the most significant source of contamination, with herd feces being the next most prevalent source of contamination. In milk from cows grazing outdoors, teat prep significantly increased the numbers of total bacteria present. In summary, sequence-based microbiota analysis identified possible sources of raw milk contamination and highlighted the influence of environment and farm management practices on the raw milk microbiota. IMPORTANCEThe composition of the raw milk microbiota is an important consideration from both a spoilage perspective and a food safety perspective and has implications for milk targeted for direct consumption and for downstream processing. Factors that influence contamination have been examined previously, primarily through the use of culture-based techniques. We describe here the extensive application of high-throughput DNA sequencing technologies to study the relationship between the milk production environment and the raw milk microbiota. The results show that the environment in which the herd was kept was the primary driver of the composition of the milk microbiota composition.KEYWORDS farm practices, food chain, food safety, metagenomics, microbial source tracking, raw milk microbiota T he impact of the dairy farm environment on the microbial composition of raw milk and raw milk products has been appreciated for some time (1). There are numerous niches that collectively constitute the dairy farm environment, and these harbor a vast array of microbes. The transfer of microbes from the farm environment to raw milk can be influenced be a number of factors, including farmer hygiene, husbandry practices,

show abstract

Section: Discussionsupporting

confidence: 81%

Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study

Doyle

Gleeson

O’Toole

et al. 2017

Appl Environ Microbiol

132

121

View full text Add to dashboard Cite

show abstract

“…The teat surfaces, cisterns, and canals of uninfected cows can harbor a diverse microflora that includes probiotic bacteria (25,26). However, the application of probiotics as an alternative treatment for mastitis has several limitations.…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus rhamnosus GR-1 Ameliorates Escherichia coli-Induced Inflammation and Cell Damage via Attenuation of ASC-Independent NLRP3 Inflammasome Activation

Liu

Yang

et al. 2016

Appl Environ Microbiol

View full text Add to dashboard Cite

Escherichia coli is a major environmental pathogen causing bovine mastitis, which leads to mammary tissue damage and cell death. We explored the effects of the probiotic Lactobacillus rhamnosus GR-1 on ameliorating E. coli-induced inflammation and cell damage in primary bovine mammary epithelial cells (BMECs). Increased Toll-like receptor 4 (TLR4), NOD1, and NOD2 mRNA expression was observed following E. coli challenge, but this increase was attenuated by L. rhamnosus GR-1 pretreatment. Immunofluorescence and Western blot analyses revealed that L. rhamnosus GR-1 pretreatment decreased the E. coli-induced increases in the expression of the NOD-like receptor family member pyrin domain-containing protein 3 (NLRP3) and the serine protease caspase 1. However, expression of the adaptor protein apoptosis-associated speck-like protein (ASC, encoded by the Pycard gene) was decreased during E. coli infection, even with L. rhamnosus GR-1 pretreatment. Pretreatment with L. rhamnosus GR-1 counteracted the E. coli-induced increases in interleukin-1␤ (IL-1␤), -6, -8, and -18 and tumor necrosis factor alpha mRNA expression but upregulated IL-10 mRNA expression. Our data indicate that L. rhamnosus GR-1 reduces the adhesion of E. coli to BMECs, subsequently ameliorating E. coli-induced disruption of cellular morphology and ultrastructure and limiting detrimental inflammatory responses, partly via promoting TLR2 and NOD1 synergism and attenuating ASC-independent NLRP3 inflammasome activation. Although the residual pathogenic activity of L. rhamnosus, the dosage regimen, and the means of probiotic supplementation in cattle remain undefined, our data enhance our understanding of the mechanism of action of this candidate probiotic, allowing for development of specific probiotic-based therapies and strategies for preventing pathogenic infection of the bovine mammary gland. Mastitis affects cows in all regions of the world and can cause a decrease in milk production and quality, resulting in a major economic burden to the dairy industry (1). Escherichia coli is by far the most common cause of mastitis, since it is isolated in more than 80% of cases of coliform mastitis (2). Antibiotic therapy frequently leaves residues in milk, potentially facilitating the development of antibiotic resistance. Probiotics represent a novel alternative to antibiotics for controlling pathogen infections.Lactobacillus rhamnosus GR-1 is a probiotic bacterium isolated from the female urethra, and oral ingestion of L. rhamnosus GR-1 and L. fermentum RC-14 reduces vaginal colonization by pathogenic bacteria and yeasts and maintains urogenital health in women (3). Pretreatment of pregnant CD-1 mice with L. rhamnosus GR-1 culture supernatant decreases lipopolysaccharide (LPS)-induced production of various cytokines and chemokines (4). Lactobacillus rhamnosus GR-1 suppresses expression of nuclear factor (NF)-B-related inflammatory genes and activates alternate mitogen-activated protein kinase (MAPK) and activator protein 1 pathways to recruit host defense factors...

show abstract

“…Often, coagulase-positive staphylococci are toxigenic and should not reach high numbers in cheese (Kousta et al, 2010). However, some coagulase-negative staphylococci may participate in flavor formation due to their lipolytic activity (Verdier-Metz et al, 2012). Cheeses from raw milk can harbor other pathogens, such as Salmonella, Campylobacter, and Listeria monocytogenes (Brooks et al, 2012).…”

Section: Identification Of Core Bacterial Community Members and Abundmentioning

confidence: 99%

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme

Câmara

Dapkevicius

et al. 2015

International Journal of Food Microbiology

View full text Add to dashboard Cite

This work presents the first study on the bacterial communities in Pico cheese, a traditional cheese of the Azores (Portugal), made from raw cow's milk. Pyrosequencing of tagged amplicons of the V3-V4 regions of the 16S rDNA and Operational Taxonomic Unit-based (OTU-based) analysis were applied to obtain an overall idea of the microbiota in Pico cheese and to elucidate possible differences between cheese-makers (A, B and C) and maturation times.Pyrosequencing revealed a high bacterial diversity in Pico cheese. Four phyla (Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes) and 54 genera were identified. The predominant genus was Lactococcus (77% of the sequences). Sequences belonging to major cheese-borne pathogens were not found. Staphylococcus accounted for 0.5% of the sequences. Significant differences in bacterial community composition were observed between cheese-maker B and the other two units that participated in the study. However, OTU analysis identified a set of taxa (Lactococcus, Streptococcus, Acinetobacter, Enterococcus, Lactobacillus, Staphylococcus, Rothia, Pantoea and unclassified genera belonging to the Enterobacteriaceae family) that would represent the core components of artisanal Pico cheese microbiota. A diverse bacterial community was present at early maturation, with an increase in the number of phylotypes up to 2 weeks, followed by a decrease at the end of ripening. The most remarkable trend in abundance patterns throughout ripening was an increase in the number of sequences belonging to the Lactobacillus genus, with a concomitant decrease in Acinetobacter, and Stenotrophomonas. Microbial rank abundance curves showed that Pico cheese's bacterial communities are characterized by a few dominant taxa and many low-abundance, highly diverse taxa that integrate the socalled "rare biosphere".2

show abstract

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Cited by 132 publications

References 54 publications

Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study

Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study

Lactobacillus rhamnosus GR-1 Ameliorates Escherichia coli-Induced Inflammation and Cell Damage via Attenuation of ASC-Independent NLRP3 Inflammasome Activation

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Contact Info

Product

Resources

About