Impact of Agrochemicals on the efficacy of bacteria pertaining to the fermentation and antibacterial activity

Purushottam Hazari, Rashmi Mittal, Narender Chaudhry


Milk is known to be complete food for humans and considered as to be an essential part of diet and also serves as an excellent medium for growth of different types of bacteria. Certain bacteria have the ability to degrade complex carbohydrates like lactose, sucrose or even polysaccharides. Microbial species produce acid by fermentation of sugar. Modern agriculture in India relies majorly on the use of pesticides and weedicides and fodders are no exception to this. Agro-toxins which are predominantly used in agriculture affects animal growth, their metabolic and immunological activities. Bacterial growth, fermentation capability and antibacterial activity of bacteria is greatly influenced due to repeated exposure of agrotoxins. The present study reports a significant reduction in fermentation capability and antibacterial activity when different isolates obtained from cow milk, goat milk, buffalo milk and strains of Lactobacillus fermentum and Lactobacillus rhamnosus were exposed to dimethoate and chloropyrifos.
Quantitative analysis of fermentation capability by determining the amount of acid produced and amount of sugar degraded reveals that a significant reduction in acid production and consumption of sugar is observed when these isolates were exposed to dimethoate and chloropyrifos in comparison to normal condition. Due to repeated exposure of bacterial isolates to agro-toxins, they became more susceptible to antibiotics and lost their potential to act as an antibacterial agent against E.coli and hence the study points towards the fact that such chemicals may pose as a threat towards calf health.

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