Characterisation, antimicrobial resistance and diversity of atypical EPEC and STEC isolated from cow's milk, cheese and dairy cattle farm environments

Abstract Introduction: The aim of the study was to evaluate the occurrence of enterococci in inflammatory secretions from mastitic bovine udders and to assess their antimicrobial resistance. Material and Methods: A total of 2,000 mastitic milk samples from cows were tested in 2014–2017. The isolation of enterococci was performed by precultivation in buffered peptone water, selective multiplication in a broth with sodium azide and cristal violet, and cultivation on Slanetz and Bartley agar. The identification of enterococci was carried out using Api rapid ID 32 strep kits. The antimicrobial susceptibility was evaluated using the MIC technique. Results: Enterococci were isolated from 426 samples (21.3%). Enterococcus faecalis was the predominant species (360 strains), followed by E. faecium (35 isolates), and small numbers of others. The highest level of resistance was observed to lincomycin, tetracycline, quinupristin/dalfopristin (Synercid), erythromycin, kanamycin, streptomycin, chloramphenicol, and tylosin. Single strains were resistant to vancomycin and ciprofloxacin. All isolates were sensitive to daptomycin. E. faecalis presented a higher level of resistance in comparison to E. faecium, except to nitrofurantoin. Conclusion: The results showed frequent occurrence of enterococci in mastitic cow’s milk and confirmed the high rate of their antimicrobial resistance.

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Residues of Diazinon, Coumaphos, Ciodrin, Methoxychlor, and Rotenone in Cow’s Milk from Treatments Similar to Those Used for Ectoparasite and Fly Control on Dairy Cattle, with Notes on Safety of Diazinon and Ciodrin to Calves

Journal of Economic Entomology ◽

10.1093/jee/61.5.1394 ◽

1968 ◽

Vol 61 (5) ◽

pp. 1394-1398 ◽

Cited By ~ 6

Author(s):

John G. Matthysse ◽

Donald Lisk

Keyword(s):

Dairy Cattle ◽

Cow’S Milk ◽

Cow's Milk ◽

Fly Control

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Occurrence, molecular and antimicrobial resistance of Enterococcus spp. isolated from raw cow’s milk trade by street trading in Meknes city, Morocco

GERMS ◽

10.18683/germs.2018.1134 ◽

2018 ◽

Vol 8 (2) ◽

pp. 77-84 ◽

Cited By ~ 5

Author(s):

Aziz Bouymajane ◽

Fouzia Rhazi Filali ◽

Said Oulghazi ◽

Abdelaziz Ed-dra ◽

Faouzia Benhallam ◽

...

Keyword(s):

Antimicrobial Resistance ◽

Cow’S Milk ◽

Cow's Milk ◽

Street Trading ◽

Enterococcus Spp ◽

Raw Cow’S Milk

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Candidate Gene of Milk Protein for Genetic Improvement of Dairy Cattle

Indonesian Bulletin of Animal and Veterinary Sciences ◽

10.14334/wartazoa.v29i2.1890 ◽

2019 ◽

Vol 29 (2) ◽

pp. 97

Author(s):

Santiananda Arta Asmarasari ◽

C Sumantri ◽

A Gunawan ◽

E Taufik ◽

A Anggraeni

Keyword(s):

Dairy Cattle ◽

Protein Content ◽

Milk Protein ◽

Gene Selection ◽

Cow’S Milk ◽

Cow's Milk ◽

Protein Levels ◽

Milk Protein Content ◽

Selection Approach ◽

Cow’S Milk Protein

The objective of this paper is to explore some efforts to increase milk protein of dairy cows through a milk protein control gene selection approach. Improving the quality of cow's milk has shifted to increase milk protein levels, due to nutritional and economic interest. The breeding process in producing dairy cattle with the advantage of having high milk protein content is more effectively carried out by molecular biotechnology approaches. The content of cow's milk protein is controlled by cow's milk protein control genes. In the process to produce dairy cattle with the advantage of having high milk protein content, it can be done with a selection approach based on milk protein control genes, namely CSN1S1, CSN2, CSN1S2, and CSN3. Once known, the main controller gene that causes high levels of cow's milk protein, it will be easy to identify dairy cattle that have these advantages, so that the selection of dairy cattle can be done since at early age.

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Digestibility and Assimilation of Cow's Milk

Scientific American ◽

10.1038/scientificamerican03151884-6833csupp ◽

1884 ◽

Vol 17 (428supp) ◽

pp. 6833-6833

Keyword(s):

Cow’S Milk ◽

Cow's Milk

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Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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