Metagenomic approach to study the bacterial community in clinical and subclinical mastitis in buffalo

Reena, Patel; Pandit, Ramesh; Bhatt, Vaibhav D.; Kunjadia, Prashant D.; Nauriyal, D.S.; Koringa, Prakash G.; Joshi, Chaitanya G.; Kunjadia, Anju P.

doi:10.1016/j.mgene.2016.12.014

Cited by 12 publications

(8 citation statements)

References 34 publications

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“…Beta diversity analysis showed different composition of the milk microbiota among caused by treatments. The most abundant phylum in our trial is Firmicutes and Proteobacteria, which is in accordance with Patel et al (2016). At genus level, our results are in partial agreement with observation of Derakhshani et al (2018), who reported that Staph.…”

Section: Itemssupporting

confidence: 92%

Impact of yeast and lactic acid bacteria on mastitis and milk microbiota composition of dairy cows

et al. 2020

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This experiment was conducted to evaluate the impact of yeast and lactic acid bacteria (LAB) on mastitis and milk microbiota composition of dairy cows. Thirty lactating Holstein cows with similar parity, days in milk were randomly assigned to five treatments, including: (1) Health cows with milk SCC < 500,000 cells/mL, no clinical signs of mastitis were found, fed basal total mixed ration (TMR) without supplementation (H); (2) Mastitis cows with milk SCC > 500,000 cells/mL, fed basal TMR without supplementation (M); (3) Mastitis cows fed basal TMR supplemented with 8 g day −1 yeast (M + Y); (4) Mastitis cows fed basal TMR supplemented with 8 g day −1 LAB (M + L); (5) Mastitis cows (milk SCC > 500,000 cells/mL) fed basal TMR supplemented with 4 g day −1 yeast and 4 g day −1 LAB (M + Y + L). Blood and milk sample were collected at day 0, day 20 and day 40. The results showed efficacy of probiotic: On day 20 and day 40, milk SCC in H, M + Y, M + L, M + Y + L was significantly lower than that of M (P < 0.05). Milk concentration of TNF-α, IL-6 and IL-1β in M + Y + L were significantly reduced compared with that of M on day 40 (P < 0.05). Milk Myeloperoxidase (MPO) and N-Acetyl-β-d-Glucosaminidase (NAG) activity of M + Y, M + L, M + L + Y were lower than that of M on day 40 (P < 0.05). At genus level, Staphylococcus, Chryseobacterium and Lactococcus were dominant. Supplementation of LAB decreased abundance of Enterococcus and Streptococcus, identified as mastitis-causing pathogen. The results suggested the potential of LAB to prevent mastitis by relieving mammary gland inflammation and regulating milk microorganisms.

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Section: Itemssupporting

confidence: 92%

Impact of yeast and lactic acid bacteria on mastitis and milk microbiota composition of dairy cows

et al. 2020

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“…From catabolites, the production of volatile compounds with lower molecular weight determines the product's flavor. It supposed that the carbohydrate metabolism generates flavor compounds, flavor precursors exist in the form of glycosides, which completely rely mainly on endogenous enzyme such as beta ‐ glycosidase enzymes (EC 3.2.1.21) of synergy, but which enzymes were present in bean sauce mash had not been reported. In this study, according to the COG analysis, a total of 149 different proteases were found that were related to carbohydrate transport and metabolism, such as glyceraldehyde‐3‐phosphate dehydrogenase, enolase, phosphoglyceric phosphokinase, UDP‐glucose pyrophosphorylase, phosphogluconate dehydrogenase, glucose‐6‐phosphate isomerase, pyruvate kinase, and fructosaccharide‐1, 6 ‐ sugar aldol (Table S1).…”

Section: Discussionmentioning

confidence: 99%

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Xie

et al. 2019

J Sci Food Agric

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BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study first investigated the metaproteome of bean sauce mash. This was followed by an analysis of its biological functions and its microbial community to reveal information about strains and about the expressed proteins to better understand the roles of the microbiota in bean sauce mash. RESULTS The metaproteomic results demonstrated that a total of 1415 microbial protein clusters were expressed mainly by members of the Penicillium and Rhizopus genera and were classified into 100 cellular components, 238 biological processes, and 220 molecular function categories by gene ontology (GO) annotation. Enzymes associated with glycolysis metabolic pathways were also identified. These can provide the energy required for microbial fermentation. Illumina MiSeq sequencing technology results showed that the microorganism communities of bean sauce mash exhibited a high level of diversity. Microbiological analysis demonstrated that the Penicillium, Mucor, Fusarium, Aspergillus, and Rhizopus fungi, and Lactobacillus, Enterococcus, Fructobacillus, Staphylococcus, Carnobacterium genera were predominant 22 samples. CONCLUSION The profiles and insights in the current study are important for research on bean sauce mash and related products in terms of their food microbial ecology. The information obtained from this study will help the development of stable sufu starter cultures with unique sensory qualities. © 2019 Society of Chemical Industry

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“…Sample collection was done by maintaining proper hygiene conditions as described (Patel et al 2017), At beginning, few drops of milk were discarded and samples were collected in autoclaved 50mL falcon tube (Tarson). California Mastitis Test was executed to check infections level simultaneously (Bhutto et al 2012).…”

Section: Methodology:-mentioning

confidence: 99%

Isolation and Molecular Identification of Staphylococcus Spp. From Bovine Mastitis Milk Samples.

Patel¹,

Joshi²,

Kunjadiya³

2017

IJAR

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Metagenomic approach to study the bacterial community in clinical and subclinical mastitis in buffalo

Cited by 12 publications

References 34 publications

Impact of yeast and lactic acid bacteria on mastitis and milk microbiota composition of dairy cows

Impact of yeast and lactic acid bacteria on mastitis and milk microbiota composition of dairy cows

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Isolation and Molecular Identification of Staphylococcus Spp. From Bovine Mastitis Milk Samples.

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