挤奶后处理对奶牛乳头皮肤及乳中微生物多样性的影响

Q2 Agricultural and Biological Sciences Dairy Science & Technology Pub Date : 2022-04-15 DOI:10.3390/dairy3020021
I. Verdier-Metz, C. Delbès, M. Bouchon, P. Pradel, S. Theil, Etienne Rifa, A. Corbin, C. Chassard
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引用次数: 2

摘要

在奶牛中,通常在挤奶结束时进行乳头消毒,以限制病原微生物通过乳头管在牛奶中定植。挤奶后使用的产品会刺激娇嫩的皮肤,使其微生物种群失衡。我们的研究旨在评估不同乳制品对奶牛乳头皮肤和牛奶中微生物群落平衡的影响。在每次挤奶操作结束的12周内,牧场上的3组荷斯坦奶牛(7头)分别服用葡萄糖酸氯己定产品(G)或水胶体油包水乳液(a),或不服用挤奶后产品(C)。利用培养依赖法和高通量标记基因测序获得扩增子序列变异(asv),对奶牛皮肤和牛奶上的细菌和真菌群落进行了表征。首次将奶牛乳头皮肤上的个体微生物群与奶牛池的微生物群进行了比较。与挤奶相比,挤奶后处理影响了奶牛皮肤的微生物群,显示出较高的微生物多样性。油包水乳剂似乎稍微有利于乳酸菌和酵母,并限制了假单胞菌和葡萄球菌等不良细菌的发展。
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Influence of Post-Milking Treatment on Microbial Diversity on the Cow Teat Skin and in Milk
In dairy cattle, teat disinfection at the end of milking is commonly applied to limit colonization of the milk by pathogenic microorganisms via the teat canal. The post-milking products used can irritate the teat skin and unbalance its microbial population. Our study aimed to assess the impact of different milking products on the balance of the microbial communities on the teat skin of cows and in their milk. For 12 weeks at the end of each milking operation, three groups of seven Holstein dairy cows on pasture received either a chlorhexidine gluconate-based product (G) or a hydrocolloidal water-in-oil emulsion (A), or no post-milking product (C). The composition of the bacterial and fungal communities on the teat skin and in the milk were characterized using a culture-dependent method and by high-throughput sequencing of marker genes to obtain amplicon sequence variants (ASVs). The individual microbiota on the cows’ teat skin was compared for the first time to that of a cow pool. In contrast to the milk, the post-milking treatment influenced the microbiota of the teat skin, which revealed a high microbial diversity. The water-in-oil emulsion appeared to slightly favour lactic acid bacteria and yeasts and to limit the development of undesirable bacteria such as Pseudomonas and Staphylococcus.
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来源期刊
Dairy Science & Technology
Dairy Science & Technology 农林科学-食品科技
CiteScore
2.30
自引率
0.00%
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0
审稿时长
2 months
期刊介绍: Information not localized
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