In vitro ability of lactic acid bacteria to inhibit mastitis-causing pathogens

Diepers, Ann-Christin; Krömker, Volker; Zinke, Claudia; Wente, Nicole; Pan, Langxing; Paulsen, Kathrin; Paduch, Jan-Hendrik

doi:10.1016/j.scp.2016.06.002

Cited by 28 publications

(31 citation statements)

References 65 publications

(44 reference statements)

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“…The split-udder design of this study allowed eliminating an individual animal effect [21]. According to Diepers [17]. Furthermore, these lactic acid bacterial strains were capable of adhering to bovine teat canal epithelial cells.…”

Section: Discussionmentioning

confidence: 99%

“…paracasei 78/37 (DSM 26911) and Lb. plantarum 118/37 (DSM 26912) were also used, which were isolated and characterized at the University of Applied Sciences and Arts Hannover by Diepers et al [17] and Wallis et al [35]. The noncommercial teat dip suspension was prepared one day before application.…”

Section: Preparation Of Teat Dipmentioning

confidence: 99%

“…Recently, the applications of probiotic bacteria in livestock farming have been discussed as a novel approach to prevent bovine mastitis and to reduce the use of antibiotics [13,14]. Some selected strains of lactic acid bacteria are capable of inhibiting the growth of mastitis-causing pathogens in vitro [15][16][17]. Klostermann et al found that the efficiency of Lactococcus (Lc.)…”

Section: Introductionmentioning

confidence: 99%

“…lactis ATCC 11454 on the udder health of dairy heifers after calving. The antimicrobial properties of the used strains were described by Diepers et al [17].…”

Section: Introductionmentioning

confidence: 99%

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Prevention of Intramammary Infections by Prepartum External Application of a Teat Dip Containing Lactic Acid Bacteria with Antimicrobial Properties in Dairy Heifers

Paduch¹,

Lücking²,

Vries³

et al. 2020

Pathogens

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The aim of the current study was to investigate the effects of the prepartum external treatment of teats with a combination of four lactic acid bacteria strains viz. Lactobacillus (Lb.) rhamnosus ATCC 7469, Lactococcus lactis subsp. lactis ATCC 11454, Lb. paracasei 78/37 (DSM 26911), and Lb. plantarum 118/37 (DSM 26912) on the postcalving udder health of dairy heifers. The study used a split-udder design. Two weeks before the expected calving date, one of two contralateral teats of a teat pair was dipped with an aqueous suspension of lactic acid bacteria (final bacterial counts 8.40–8.47 log10-transformed CFU/mL) once in a week until calving; the other teat of the pair was not treated. After calving, quarter foremilk samples were taken and investigated cyto-microbiologically. In total, 629 teat pairs of 319 heifers were included. There was an association between the treatment and intramammary infections caused by the major udder-pathogenic bacteria Staphylococcus aureus, Streptococcus dysgalactiae, and enterococci, as well as clinical mastitis in the first 100 days after calving. The present study indicates that intramammary infections with major pathogens and clinical mastitis may be prevented by regular prepartum external application of lactic acid bacteria in dairy heifers.

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Section: Discussionmentioning

confidence: 99%

Section: Preparation Of Teat Dipmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…lactis ATCC 11454 on the udder health of dairy heifers after calving. The antimicrobial properties of the used strains were described by Diepers et al [17].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Prevention of Intramammary Infections by Prepartum External Application of a Teat Dip Containing Lactic Acid Bacteria with Antimicrobial Properties in Dairy Heifers

Paduch¹,

Lücking²,

Vries³

et al. 2020

Pathogens

Self Cite

View full text Add to dashboard Cite

show abstract

“…Lactic acid bacteria (LAB) are one of the most used microorganisms, as they play a key role in food fermentations where they not only contribute to the development of the desired sensory properties in the final product but also to their microbiological safety. The antimicrobial effect of LAB is mainly related to the production of primary and secondary metabolites such as lactic and acetic acids, hydrogen peroxide, diacetyl, ethanol, antibiotics, phenolic compounds and nutrients competition (Cizeikiene et al, 2013;Bartkiene et al, 2017;Diepers et al, 2017). Some bacteria genders and species stand out as most used in industrial process, as Lactobacillus casei, L. acidophilus, and Bifidobacterium spp.…”

Section: Introductionmentioning

confidence: 99%