and are the major teat skin bacteria and lead to severe bovine mastitis. Teat antiseptic is an important tool for controlling intramammary infection. The antibacterial activity of lactic acid (LA) against one reference strain of ATCC 25923 and two field strains including and was investigated using the broth microdilution method. Its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were 0.5% for strains belonging to both species. An antiseptic preparation containing 5% LA with modified rice gel (LA-RG) was successfully prepared. Rheological behavior of LA-RG was found to be a pseudoplastic flow with thixotropy with viscosity of approximately 0.007 Pas. LA-RG exhibited a sufficient adhesive property in the rolling ball test with a length of 9.67 ± 0.04 cm. Killing kinetic studies of LA-RG showed that the killing rate of LA-RG was significantly faster than that of LA. After 32 min of exposure to LA-RG, approximately 86% and 60% of and were reduced, respectively. Abnormal bacterial cell surface after exposure to LA-RG was observed by scanning electron microscopy. It is concluded that LA-RG is a promising preparation as an alternative product for preventing mastitis in dairy cattle.

Aim: This study aimed to estimate the enumeration of total bacteria and coliform on teat skin from dairy cows and evaluate the efficacy of the natural rice gel containing 5% v/v lactic acid (NGL) against Escherichia coli standard and field strains isolated from bovine teat skin. Materials and Methods: A total of 100 bacterial teat skin samples (25 cows) were collected from dairy cows in smallholder farm. The cows were housed in freestall barns. The colonization of total bacteria and E. coli on teat skin was measured by 3M Petrifilm method. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of lactic acid were evaluated for reference strain of E. coli ATCC 25922 and two field strains of E. coli. The natural teat sanitizer was formulated using 5% NGL with modified rice gel. In vitro antiseptic efficacy of 5% NGL was determined by time-kill kinetic assay. E. coli morphology after exposure with 5% NGL was examined under a scanning electron microscope (SEM). Results: The total bacteria and coliform counts from bovine teat skin were 2.11×104 and 1.54×101 colony-forming units/ml, respectively. The MIC and MBC of lactic acid on the tested bacteria were 0.5% v/v. The natural teat dip was successfully prepared with minimum change in consistency after 1 year of storage at 4°C. The reduction rate of 5% NGL on E. coli ATCC 25922 and field strain showed 32.77% and 27.58%, respectively. An appearance under SEM of non-viable E. coli after being incubated with 5% NGL clearly showed atypical form and rough surface cell membrane. Conclusion: The rice gel containing 5% v/v lactic acid is a promising preparation as a natural teat antiseptic for reducing bacteria on teat skin. It was shown to be effective against E. coli causing bovine mastitis in dairy cows.