Indian Journal of Animal Research

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Research Article

Indian Journal of Animal Research, volume 54 issue 11 (november 2020) : 1428-1432

Isolation and Identification of Major Mastitis Causing Bacteria from Clinical Cases of Bovine Mastitis in Kashmir Valley

R. Waseem, A. Muhee, H.U. Malik, Z.A. Akhoon, Khusheeba Munir, S.U. Nabi, Syed Taifa
1Clinical Veterinary Medicine SKUAST Kashmir.
Cite article:- Waseem R., Muhee A., Malik H.U., Akhoon Z.A., Munir Khusheeba, Nabi S.U., Taifa Syed (2020). Isolation and Identification of Major Mastitis Causing Bacteria from Clinical Cases of Bovine Mastitis in Kashmir Valley. Indian Journal of Animal Research. 54(11): 1428-1432. doi: 10.18805/ijar.B-3848.

ABSTRACT

Background: Mastitis is one of the most economically important diseases of dairy animals causing heavy losses in terms of fall in milk production, decreased milk quality and additional costs for veterinary services. Mastitis is caused by a wide variety of microorganisms including bacteria, fungi, yeast and mycoplasma, of which bacteria are the most frequently isolated pathogens. Microbiological testing is necessary for identification of cause of mastitis and adaptation of control measures to prevent the disease. The aim of the presnt study was to isolate and identify major mastitis causing bacteria from clinical mastitic cases presented to Veterinary Clinical complex, FVSc. & AH, Shuhama Kashmir for treatment. 
Methods: A total of 200 bovine milk samples from CMT confirmed clinical mastitis cases were collected and cultured on Nutrient agar, Blood agar, Mac-Conkey agar, Eosine Methylene Blue (EMB) agar, Mannitol salt agar and Edwards media for bacterial isolation. The isolates were then subjected to biochemical tests for identification. 
Result: Upon microbiological testing and biochemical confirmation, the major mastitis causing bacteria isolated from clinical cases of Bovine mastitis were Staphylococcus Spp. showing highest prevalence of 46.4% followed by mixed infection with Staphylococcus and Streptococcus (20.8%), Streptococci Spp. (18.4%) and Escherichia coli (14.4%). 

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