Efficacy of a teat dip containing the bacteriocin lacticin 3147 to eliminate Gram-positive pathogens associated with bovine mastitis

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dc.contributor.author Klostermann, Katja
dc.contributor.author Crispie, Fiona
dc.contributor.author Flynn, James
dc.contributor.author Meaney, William
dc.contributor.author Ross, R. Paul
dc.contributor.author Hill, Colin
dc.date.accessioned 2013-04-29T15:37:41Z
dc.date.available 2013-04-29T15:37:41Z
dc.date.copyright 2009
dc.date.issued 2010
dc.identifier.citation Klostermann, K, Crispie, F. Flynn, J., Meaney, W., Ross, R. Paul and Hill, C. 2010. Efficacy of a teat dip containing the bacteriocin lacticin 3147 to eliminate Gram-positive pathogens associated with bovine mastitis. Journal of Dairy Research, 77, pp 231-238. doi: 10.1017/S0022029909990239 en
dc.identifier.volume 77 en
dc.identifier.issued 2 en
dc.identifier.startpage 231 en
dc.identifier.endpage 238 en
dc.identifier.uri http://hdl.handle.net/10468/1100
dc.identifier.doi 10.1017/S0022029909990239
dc.description.abstract On most dairy farms teat dips are applied to the teats of cows either before or after milking in order to prevent pathogens from gaining access to the mammary gland via the teat canal. In the present experiments, a natural teat dip was developed using a fermentate containing the live bacterium Lactococcus lactis DPC 3251. This bacterium produces lacticin 3147, a two-component lantibiotic which was previously shown to effectively kill Gram-positive mastitis pathogens. Lacticin 3147 activity in the fermentate was retained at 53% of its original level following storage for 3 weeks at 4°C. In the initial experiments in vitro, 105 colony-forming units/ml (cfu/ml) of either Staphylococcus aureus, Streptococcus dysgalactiae or Streptococcus uberis were introduced into the lacticin-containing fermentate. Neither Staph. aureus nor Str. dysgalactiae could be detected after 30 min or 15 min, respectively, while Str. uberis was reduced approximately 100-fold after 15 min. Following these trials, preliminary experiments were performed in vivo on teats of lactating dairy cows. In these experiments, teats were coated with each of the challenge organisms and then dipped with the lacticin-containing fermented teat dip. Following a dip contact time of 10 min, staphylococci were reduced by 80% when compared with the undipped control teat. Streptococcal challenges were reduced by 97% for Str. dysgalactiae and by 90% for Str. uberis. These trials showed that the teat dip is able to reduce mastitis pathogens on the teats of lactating cows. en
dc.description.sponsorship Science Foundation Ireland (SFI-CSET) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Cambridge University Press en
dc.relation.uri http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=7496876&fulltextType=RA&fileId=S0022029909990239
dc.rights © Proprietors of Journal of Dairy Research 2009 en
dc.subject Mastitis prevention en
dc.subject Teat dip en
dc.subject Non-chemical en
dc.subject Natural en
dc.subject.lcsh Microbiology. en
dc.title Efficacy of a teat dip containing the bacteriocin lacticin 3147 to eliminate Gram-positive pathogens associated with bovine mastitis en
dc.type Article (peer-reviewed) en
dc.internal.authorurl http://research.ucc.ie/profiles/D010/chill en
dc.internal.authorcontactother Colin Hill, Alimentary Pharmabiotic Centre, University College Cork, Cork. E-mail: c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.internal.rssid 121848217
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Dairy Research en
dc.internal.IRISemailaddress c.hill@ucc.ie en


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