STUDY ON THE EFFECT OF ANTIMICROBIAL RESISTANT PATHOGENS OF BOVINE MASTITIS AND LACTIC ACID BACTERIA IN DAHI
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Date
2022
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401
Abstract
In the present study 45 isolates of bovine mastitis were obtained from Veterinary
Microbiology Department, KVAFSU, Bengaluru. The purified 40 Gram-positive isolates
and 5 of Gram negative, were identified as Streptococcus uberis (10), Streptococcus
agalactiae (12); one each of Staphylococcus delphini, Staphylococcus carnosus and
Staphylococcus gallanarium while 6 each of Staphylococcus equorum & Staphylococcus
epidermis and 3 Staphylococcus aureus. Gram negative 5 isolates were identified as E. coli
(3), Salmonella enterica (1) and Alcaligenes sp. (1). All the isolates when subjected to
antibiotic susceptibility test (18 antibiotics), Streptococcus agalactiae M36,
Staphylococcus aureus M35, E. coli M33, Salmonella enterica M27 showed highest
resistance for 16, 15, 7, 5 antibiotics, respectively. The highest antibiotic resistant isolates
were PCR analysed for their speciation. Lactococcus lactic ssp. lactis 1, Lactococcus lactic
ssp. lactis 2, Lactococcus lactic ssp. cremoris were used in dahi preparation alone or in
combination along with selected mastitic causing bacteria having public health significance
and highly resistant to antibiotics. The prepared dahi had viable count of around 8.6 both
in individual and in mixed lactic cultures with lactic acid content of 0.77%. Lactic cultures
exhibited resistance to ampicillin, azithromycin, cefoperazone, ceftriaxone, nalidixic acid,
penicillin, rifampicin and vancomycin. Mastitic bacterial isolates, showed resistant to all
the antibiotics, while the Streptococcus agalactiae and E. coli showed susceptibility to
streptomycin. In dahi prepared using mixed lactic culture, there may be possibility of
transfer of resistant factor of ceftriaxone to Salmonella enterica ssp. enterica M27 and both
ceftriaxone and ofloxacin resistance to Staphylococcus aureus M35 from lactic cultures
which were resistant in dahi while pathogens in broth were susceptible.