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BMC Research Notes

, 7:175

First Online: 26 March 2014Received: 22 August 2013Accepted: 20 March 2014DOI: 10.1186-1756-0500-7-175

Cite this article as: Mariam, S.H. BMC Res Notes 2014 7: 175. doi:10.1186-1756-0500-7-175


BackgroundMycobacterium tuberculosis and Mycobacterium bovis are the classic agents causing tuberculosis TB in humans and animals respectively. Transmission of tuberculous bacteria to humans usually occurs by inhalation of aerosols containing droplets of tubercle bacilli or via consumption of contaminated foods and drinks, primarily milk. The practice of milk pooling, including from cows with TB of the udder, further exacerbates the situation by rendering the whole milk supply infective. The simultaneous presence of indigenous lactic acid bacteria LAB in Mycobacterium-contaminated milk is believed to confer protective effect when the milk is adequately fermented. This study assessed the effect of LAB on the viability of mycobacteria in inherently contaminated pool of raw milk during fermentation as a function of time.

FindingsGrowth was obtained in the pooled raw milk culture, and identified to be M. tuberculosis. This M. tuberculosis growth was undetectable in the milk culture by day 7 as assessed by plating serial dilutions of the milk culture for up to 14 days.

ConclusionsSome LAB species appear to show inhibitory effect on tubercle bacilli. If proven by more rigorous, controlled experimental results regarding such effect, selected LAB with proven safety and efficacy may have potential applications as anti-mycobacterial agents.

KeywordsLactic acid bacteria Mycobacterium tuberculosis Fermented milk Inhibition AbbreviationsTBTuberculosis

LABLactic acid bacteria

EPTBExtrapulmonary tuberculosis

AHRIArmauer Hansen Research Institute

PCRPolymerase chain reaction

CFUColony-forming units.

Electronic supplementary materialThe online version of this article doi:10.1186-1756-0500-7-175 contains supplementary material, which is available to authorized users.

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Autor: Solomon H Mariam


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