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2016 - 201942020 - 20221
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Subject: Dairy Microbiology × Start date: 2005 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    ASSESSMENT OF ANTIMICROBIAL RESISTANCE IN Escherichia coli AND SALMONELLA ISOLATED FROM INTEGRATED BROILER CHICKEN FARMS
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) i ASSESSMENT OF ANTIMICROBIAL RESISTANCE IN Escherichia coli AND SALMONELLA ISOLATED FROM INTEGRATED BROILER CHICKEN FARMS ADDAKAL ANANDRAJ HANNAH JOANNAS; SHARADA. R)
    A study was conducted to identify the driving factor of AMR by monitoring the phenotypic and genotypic AMR of E. coli and Salmonella isolated from 3 broiler farms (2 integrated and 1 associated). In all, 101 samples were collected at different sampling points in one entire crop cycle. The overall presence of E. coli and Salmonella was 76.23 and 9.09 per cent. Farm 1 samples did not yield Salmonella. Antimicrobial resistance based on disc diffusion assay and MIC revealed that all E. coli and Salmonella isolates were resistant to at least one antibiotic. E. coli and Salmonella showed highest resistance to ampicillin and doxycycline (92 and 87%), followed by enrofloxacin, gentamicin, trimethoprim sulphamethoxazole, amikacin and colistin and lesser resistance to ceftiofur. All the isolates were further screened for the presence of 22 AMR genes belonging to three groups of antibiotics by PCR. Among the AMR genes, highest presence was recorded for qnrB(96.87%), qepA(92.7%) followed by blaTEM(71.96%), blaCTX-M universal(29.56%), qnrS (28.93%), qnrD (28.62%), blaCTX-Mgroup1 (10.8%), mcr3 (6.27%), blaCTX-M group2 (5.64%), oqxAB (5.5%), blaSHV (4%), blaOXA (2.5%), blaCTX-M group 8/25 (1.85%), aac(6’)-Ib-cr (1.5%) and qnrA (0.5%) in E. coli. In Salmonella, blaTEM and blaSHV (100%) followed by qnrD (68.3%), qnrB (61.6%), qnrA (15%) and oqxAB (5%) in Salmonella. Maximum AMR genes in E. coli and Salmonella were found in boot socks, ileal and cecal contents and fecal swabs. Thus, these may be the driving factors for AMR. Also, on day zero high prevalance of AMR genes was found. A significant correlation was observed between phenotypic and genotypic AMR of β Lactams and quinolones but not for colistin. No significant difference was observed in the overall AMR pattern between integrated and associated farms. The findings calls for the need of efficient monitoring and institution of control strategies for effective mitigation of AMR in all the three broiler farms.
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    ThesisItemOpen Access
    ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE
    (KARNATAKA VETERINARY ANIMAL FISHERIES SCIENCES UNIVERSITY., 2019-08) THUPAKULA SARASWATHI
    The present study was aimed to utilization of chakka whey obtained from chakka using Lactococcus lactis ssp. lactis, yoghurt culture Streptococcus thermophilus and Lactobacillus delbreuckii ssp. bulgaricus, Befidobacterium sp. These cultures were used separately and in combination for the preparation of chakka. The chakka whey beverages added with different levels of sugar at 5, 7.5 and 10 per cent. At the 7.5 per cent sugar level, the chakka whey beverage prepared from chakka whey obtained from chakka using yoghurt culture was found to be best among the other cultures. In case of antibacterial activity of chakka whey and its beverage, there was no antibacterial activity against E.coli and Salmonella sp. But, th
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    ThesisItemOpen Access
    MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COW’S MILK
    (KARNATAKA VETERINARY ANIMAL FISHERIES SCIENCES UNIVERSITY., 2018-07) SHIVARAJ SHIVASHIMPAR B. Tech (D.Tech; . RAMACHANDRA, B.
    Kumiss is an effervescent acidic, alcoholic fermented, milky white or greyish liquid made primarily from mare’s milk. Kumiss has health benefits as it contains prebiotics like inulin. It is limited to the places like central Asia, Russia, Eastern Europe etc. due to its limited technological information and unavailability of mare’s milk and Kumiss as a product itself in certain parts of the world. In the present study an attempt was made to prepare Kumiss from cow’s milk. The lactic isolates like lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp
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    ThesisItemOpen Access
    ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08) THUPAKULA SARASWATHI; DAIRY MICROBIOLOGY
    The present study was aimed to utilization of chakka whey obtained from chakka using Lactococcus lactis ssp. lactis, yoghurt culture Streptococcus thermophilus and Lactobacillus delbreuckii ssp. bulgaricus, Befidobacterium sp. These cultures were used separately and in combination for the preparation of chakka. The chakka whey beverages added with different levels of sugar at 5, 7.5 and 10 per cent. At the 7.5 per cent sugar level, the chakka whey beverage prepared from chakka whey obtained from chakka using yoghurt culture was found to be best among the other cultures. In case of antibacterial activity of chakka whey and its beverage, there was no antibacterial activity against E.coli and Salmonella sp
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    ThesisItemOpen Access
    PERFORMANCE EVALUATION OF ANTIBIOTIC RESISTANCE PROBIOTIC LACTIC ACID BACTERIAL ISOLATES IN THE PREPARATION OF DAHI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2016-09) MADHUSUDAN, N. M.; MANJUNATHA, H.; R. PRABHA; LALITH ACHOTH; KEMPANNA, C,); ARUN KUMAR, H.
    Dahi is an indigenous fermented milk product, prepared using lactic culture. The present study contributed to preparation of dahi by using probiotic lactic isolates with antibiotic resistant property. The dahi samples of 24 numbers were collected from the different BBMP zones of Bengaluru. The samples showed the presence of lactococci, streptococci leuconsotoc and lactobacilli ranging from 4.89 to 5.98 log10 cfu/g. Among 82 lactic isolates, 43 isolates showed better activity in milk, acidity and DMC. The maximum acid and bile tolerated isolates 14 numbers were phenol and genotypically identified as L.lactis ssp. lactis (1) and L.lactis ssp. lactis bv diacetylactis (1), among the 3 lactobacilli isolates L.plantarum (1), L.fermnetum (1) and L.helviticus (1) in case of leuconostocs isolates as L. mesentroides ssp. mesentroides (2) and all the streptococci as S.thermophilus (5). Out of the genotypically confirmed 12 isolates, only 5 isolates showed resistance to antibiotics, such as pencillin, vancomycin, tetracyclin, gentamycin and steptomycin. For commercial requirements the cultures functional properties such as diacetyl, EPS, early set time, acidity and DMC were also determined. The isolates Lactococcus lactis ssp. lactis bv diacetylactis LL10; Streptococcus thermophilus ST14; Leuconostoc mesenteroides ssp. mesenteroides LE4 and Lactobacillus plantarum LB2 fulfill all these requirements. Probiotic dahi prepared using heat treated whole milk with 0.75%, 1%, 1.5% and 2% inoculum. The dahi with 1% inoculum scored more with overall acceptability. The probiotic dahi showed 3 days of shelflife at ambient temperature (24+1°C) and upto 7 days at refrigeration temperature (7+1°C) with probiotic count of 6.48 and 6.50 log10cfu/g.