Lactic acid bacteria cattle

Otero, M. C., Morelli, L., and Nader-Macias, M. E. (2006), Probiotic properties of vaginal lactic acid bacteria to prevent metritis in cattle, Lett. Appl. Microbiol., 43, 91-97. 

Brashears, M.M., Jaroni, D., and Trimble, J. 2003b. Isolation, selection and characterization of lactic acid bacteria for a competitive exclusion product to reduce shedding of E. coli 0157 H7 in cattle. J. Food Prot. 66(3), 355. 

Sewage wastes contain as much as 4 ppm of vitamin Bi2 (Hoover et al. 1952B Miner and Wolnak 1953). Although frowned on for aesthetic reasons as a source of vitamin Bi2 for human nutrition, wastes from activated sludge processes may well provide the cheapest source for preparation of vitamin Bi2 concentrates used in cattle feed. Symbiotic growth of lactic and acetic acid bacteria has been recommended for producing sour milk products biologically enriched with vitamin Bi2 (Rykshina 1961). Acetic acid bacteria cultured in whey fortified with cobalt salts led to an 80-fold increase in vitamin B12. Propionic acid bacteria in skim milk supplemented with dimethylbenzimidazole increased the vitamin content by 300-fold. 

In Europe, formic acid is applied on fresh hay or other silage to promote the fermentation of lactic acid and to suppress the formation of butyric acid it also allows fermentation to occur quickly, and at a lower temperature, reducing the loss of nutritional value. Formic acid arrests certain decay processes and causes the feed to retain its nutritive value longer, and so it is widely used to preserve winter feed for cattle. In the poultry industry, it is sometimes added to feed to kill E. coli bacteria. Formic acid is also used in the production of textiles and leather because of its acidic nature. It is also used as a coagulant in the production of rubber. 

Lactic acid (pJC = 3.83 at 25 °C, see Section 8.2.6.1.3) occurs as a natural compound in many fermented products (e.g. yoghurt, fermented sauerkraut and olives). As a preservative, lactic acid (E270) is mainly used as an addulant The undissociated form diffuses through cell membrane of many bacteria and lowers the pH within the cell. It has a bacteriostatic effect on pathogenic bacteria Mycobacterium bovis, a member of the M. tuberculosis bacteria, the causative agent of bovine tuberculosis in cattle. Lactic acid is also effective against other bacteria, so it is used, for example, for surface decontamination of meat and in production of dehcacies. Usually it is applied in combination with sodium lactate. 

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