Journal
FOODS
Volume 12, Issue 23, Pages -Publisher
MDPI
DOI: 10.3390/foods12234272
Keywords
microbiota composition; donkey milk; 16S rRNA; lactation stages
Categories
Ask authors/readers for more resources
This study examines the effects of different lactation stages on the composition and function of donkey milk microbiota. The results show that the microbial composition and functions of donkey milk are significantly influenced by lactation stages. Donkey milk contains beneficial bacteria but also poses potential health risks.
The microbial community in donkey milk and its impact on the nutritional value of donkey milk are still unclear. We evaluated the effects of different lactation stages on the composition and function of donkey milk microbiota. The milk samples were collected at 1, 30, 60, 90, 120, 150, and 180 days post-delivery. The result showed that the microbial composition and functions in donkey milk were significantly affected by different lactation stages. The dominant bacterial phyla in donkey milk are Proteobacteria (60%) and Firmicutes (22%). Ralstonia (39%), Pseudomonas (4%), and Acinetobacter (2%) were the predominant bacterial genera detected in all milk samples. In the mature milk, the abundance of lactic acid bacteria Streptococcus (7%) was higher. Chloroplast (5%) and Rothia (3%) were more plentiful in milk samples from middle and later lactation stages (90-180 d). Furthermore, the pathogens Escherichia-Shigella and Staphylococcus and thermoduric bacteria Corynebacterium, Arthrobacter, and Microbacterium were also detected. Donkey milk is rich in beneficial bacteria and also poses a potential health risk. The above findings have improved our understanding of the composition and function changes of donkey milk microbiota, which is beneficial for the rational utilization of donkey milk.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available