Examination of milk microbiota, fecal microbiota, and blood metabolites of Jersey cows in cool and hot seasons

Abstract

Milk is an ideal environment for the growth of many microorganisms due to its high nutritional content. A lot of species, including both desirable and undesirable ones, are detected in raw milk, and thus the milk microbiota may affect the quality and safety of dairy products (Quigley et al., 2013). Some bacteria in milk, including members of Lactococcus spp., Lactobacillus spp., Streptococcus spp., Propionibacterium spp., and Leuconostoc spp. can exert a beneficial role in altering the taste, appearance, and texture of milk and dairy products (Quigley et al., 2013). Meanwhile, several psychrotrophic bacteria, e.g. Pseudomonas spp., Bacillus spp., and Acinetobacter spp., have the ability to grow at low temperatures and become a major cause of milk spoilage, persisting and proliferating during cold storage and producing proteases and lipases (Meer, Baker, Bodyfelt, & Griffiths, 1991; Vithanage et al., 2016). Proteases may reduce the nutrient and economic value of milk by the hydrolysis of casein during milk processing, and lipases can convert lipids into free fatty acids, resulting in unexpected flavor and altering organoleptic properties (Hantsis-Zacharov & Halpern, 2007). Purebred Holsteins have been the major breed in dairy farming because of their overwhelming productivity compared with other breeds. The high milk yield of Holsteins, however, often forces the cows to encounter a serious negative energy balance when they enter lactation after parturition. The state of negative energy balance may increase the number of services per pregnancy and

Effect of Peanut Shell and Rice Husk Bedding for Dairy Cows: An Analysis of Material Properties and Colostrum Microbiota

“…In our study, bedding treatments did affect the relative abundance of the prevalent bacteria, e.g., Firmicutes , Bacteroidetes , Proteobacteria and Actinobacteria . The proportion of dominant bacteria was similar to the report that Proteobacteria and Firmicutes were two prevalent phyla by Nguyen et al [ 44 ]. Ganda et al [ 45 ] reported that the milk microbiota from healthy cows were also dominated by Proteobacteria and Firmicutes .…”

“…It has been demonstrated that the milk microbiota is a dynamic community with the shift of environment [ 11 , 40 , 41 , 43 ]. Nguyen et al [ 44 ], found that differences in milk microbiota derived from two farms at the family level. In our study, bedding treatments did affect the relative abundance of the prevalent bacteria, e.g., Firmicutes , Bacteroidetes , Proteobacteria and Actinobacteria .…”

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

“…In a study of seasonal changes in the gut microbiome, Nguyen et al found that the dominant families of the fecal microbiota ( Ruminococcaceae, Bacteroidaceae , etc.) were not affected by seasons, while the content of Staphylococcaceae and Methylobacteriaceae were different in the summer and winter [ 20 ]. Furthermore, since the feed provided to the rumen and hindgut may differ, the microbiome in the rumen and feces are likely also different [ 21 ].…”

Comparison of raw cow milk microbiota in two milking systems: A field study

“…The microbiota in raw cow milk has been shown to vary by geographic region and season (Kim et al, 2017;Nguyen et al, 2020). For instance, the families Methylobacteriaceae and Moraxellaceae are prevalent in raw cow milk of cool season, whereas the families Staphylococcaceae, Bacillaceae, Ruminococcaceae, and Veillonellaceae are abundant in hot season (Nguyen et al, 2020). The abundance of the genera Corynebacterium, Pediococcus, Macrococcus, and Acinetobacter in the raw milk vary in different geographical locations (Kim et al, 2017).…”