Objective: The first objective of the study aimed to detect the presence of Lactococcus petauri, L. garvieae, and L. formosensis in fish (n = 359) and environmental (n = 161) samples from four lakes near an affected fish farm in California during an outbreak in 2020. The second objective was to compare the virulence of the Lactococcus spp. in Rainbow Trout Oncorhynchus mykiss and Largemouth Bass Micropterus salmoides.
Methods: Standard bacterial culture methods were used to isolate Lactococcus spp. from brain and posterior kidney of sampled fish from the four lakes. Quantitative PCR (qPCR) was utilized to detect Lactococcus spp. DNA in fish tissues and environmental samples from the four lakes. Laboratory controlled challenges were conducted by injecting fish intracoelomically with representative isolates of L. petauri (n = 17), L. garvieae (n = 2), or L. formosensis (n = 4), and monitored for 14 days postchallenge (dpc).
Result: Lactococcus garvieae was isolated from the brains of two Largemouth Bass in one of the lakes. Lactococcus spp. were detected in 14 fish (8 Bluegills Lepomis macrochirus and 6 Largemouth Bass) from 3 out of the 4 lakes using a qPCR assay. Of the collected environmental samples, all 4 lakes tested positive for Lactococcus spp. in the soil samples, while 2 of the 4 lakes tested positive in the water samples through qPCR. Challenged Largemouth Bass did not show any signs of infection postinjection throughout the challenge period. Rainbow Trout infected with L. petauri showed clinical signs within 3 dpc and presented a significantly higher cumulative mortality (62.4%; p < 0.0001) at 14 dpc when compared to L. garvieae (0%) and L. formosensis (7.5%) treatments.
Conclusion: The study suggests that qPCR can be used for environmental DNA monitoring of Lactococcus spp. and demonstrates virulence diversity between the etiological agents of piscine lactococcosis.
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http://dx.doi.org/10.1002/aah.10188 | DOI Listing |
Foods
January 2025
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico.
Aguamiel is the sap extracted from various species of maguey ( spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value.
View Article and Find Full Text PDFJDS Commun
November 2024
Department of Large Animal Clinical Sciences, Michigan State University, East Lansing, MI 48824.
Our objectives were to describe the confirmed bacteriological diagnosis of mastitis pathogens cultured from cases of nonsevere clinical mastitis (CM) identified as gram-positive (GP) using on-farm culture and to compare differences in bacteriological cure (BC) based on antimicrobial (AM) therapy. Cows that developed nonsevere CM in a single quarter were enrolled in a randomized clinical trial based on microbial growth on GP selective agars. Cows were randomly assigned to receive a once-daily intramammary treatment: 3 d hetacillin (n = 69), 3 d ceftiofur (n = 69), 8 d ceftiofur (n = 70), or to a nontreated group (n = 32).
View Article and Find Full Text PDFMeat Sci
March 2025
Department of Food Processing, Vocational School of Burdur Food Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, 15030 Burdur, Turkey. Electronic address:
Clostridium spp. poses a significant problem in meat sausages, particularly semi-dry fermented meat products, during storage. The present study evaluated the anti-clostridial effects of nisin (0.
View Article and Find Full Text PDFMicroorganisms
November 2024
Department of Preventive Veterinary Medicine, School of Veterinary Medicine, Federal University of Minas Gerais-UFMG, Belo Horizonte 31270-901, MG, Brazil.
spp. has emerged as a pathogen that is affecting global aquaculture, with , , and causing piscine lactococcosis. While antimicrobials are commonly used to treat diseases in aquaculture, reports of antimicrobial resistance in fish isolates are increasing.
View Article and Find Full Text PDFFood Res Int
December 2024
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Brecce Bianche, 60131 Ancona, Italy.
The present study aims to deepen the knowledge of the microbiota, gross composition, physico-chemical and morpho-textural features, biogenic amines content and volatilome of Njeguški cheese, one of the most popular indigenous cheeses produced in Montenegro. Cheese samples were collected in duplicate from three different batches produced by three Montenegrin artisan producers. For the first time, the microbiota of Njeguški cheese was investigated using both culture-dependent techniques and metagenomic analysis.
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