The addition of Lactobacillus spp. negatively affects Mycoplasma bovis viability in bovine cervical mucus
نویسندگان
چکیده
منابع مشابه
Mycoplasma bovis and bacterial pathogens in the bovine respiratory tract
Bovine respiratory disease caused by Mycoplasma bovis is a major health problem of cattle worldwide. It inflicts considerable financial losses on beef herds and is the most common cause of mortality in dairy cattle. Bacteriological examination of 35 nasal cavity samples from calves younger than three months of age identified Mycoplasma bovis in eight (22.9%) samples. These cattle were followed ...
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Several studies suggest that synergisms between Mycoplasma bovis and other microorganisms might exacerbate disease outcome of bovine mycoplasmosis. Screening several bovine cell types to assess their potential use as in vitro infection models for M. bovis, it was observed that a widely used cell line of bovine macrophages (Bomac cells) is in fact persistently infected with bovine viral diarrhea...
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Mucus provides protective functions in the gastrointestinal tract and plays an important role in the adhesion of microorganisms to host surfaces. Mucin glycoproteins polymerize, forming a framework to which certain microbial populations can adhere, including probiotic Lactobacillus species. Numerous mechanisms for adhesion to mucus have been discovered in lactobacilli, including partially chara...
متن کاملMycoplasma bovis infections in cattle.
Mycoplasma bovis is a pathogen causing respiratory disease, otitis media, arthritis, mastitis, and a variety of other diseases in cattle worldwide. It is increasingly recognized by the veterinary and livestock communities as having an important impact on the health, welfare, and productivity of dairy and beef cattle. M. bovis diseases can be difficult to diagnose and control because of inconsis...
متن کاملViability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition.
Probiotics are live microorganisms capable of producing beneficial effects on its host when consumed in adequate amounts. To exert these effects, foods must contain probiotic microorganisms in populations above 10(6) CFU/g or mL throughout its shelf life. One of the strategies to ensure high population of probiotics in fermented milk is to add them during or after the fermentation process separ...
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ژورنال
عنوان ژورنال: BMC Veterinary Research
سال: 2020
ISSN: 1746-6148
DOI: 10.1186/s12917-020-02454-9