Bacterial and yeast communities in raw milk from three dairy animal species in Nigeria.

Autor:	Akinyemi MO; Department of Microbiology, Babcock University, Ilishan Remo, Ogun State 121103 , Nigeria.; Unit for Environmental Science and Management, North-West University, Potchefstroom 2520, South Africa.; Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa.; Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mmabatho 2735, South Africa., Ezeokoli OT; Unit for Environmental Science and Management, North-West University, Potchefstroom 2520, South Africa., Mthiyane DMN; Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa.; Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mmabatho 2735, South Africa., Adeleke RA; Unit for Environmental Science and Management, North-West University, Potchefstroom 2520, South Africa., Ezekiel CN; Department of Microbiology, Babcock University, Ilishan Remo, Ogun State 121103 , Nigeria.
Jazyk:	angličtina
Zdroj:	Letters in applied microbiology [Lett Appl Microbiol] 2023 Jan 23; Vol. 76 (1).
DOI:	10.1093/lambio/ovac010
Abstrakt:	The present study aimed to reveal the microbial (bacteria and yeast) composition of raw milk from dairy camel (n = 10), cow (n = 10) and goat (n = 10) in North-western Nigeria. High-throughput DNA metabarcoding was used to compare microbial compositions in raw milk among the three species. Although the three species had similar dominant bacterial (Firmicutes and Proteobacteria) and yeast (Ascomycota and Basidiomycota) phyla, their microbial compositions at the genus level were noticeably different. The top differentially abundant bacterial and yeast genera (percentage abundance) were Lactobacillus (36%), Streptococcus (34%), Enterococcus (12%), Kluyveromyces (28%), Saccharomyces (24%), and Candida (18%), respectively. Principal coordinate analysis based on unweighted UniFrac values revealed significant differences in the structure of bacterial communities and no differences in yeast communities in milk samples from the three species. This study provides insight into the rich and diverse bacterial and yeast communities in raw animal milk consumed in Nigeria, which could play beneficial roles or pose health threats to consumers. However, further research on the economic significance of the microbial community in animal milk consumed in Nigeria is required. (© The Author(s) 2022. Published by Oxford University Press on behalf of Applied Microbiology International.)
Databáze:	MEDLINE
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