| Autor: |
Zhou, Miaomiao, Huang, Fei, Du, Xinyi, Wang, Changfa, Liu, Guiqin |
| Předmět: |
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| Zdroj: |
Foods; Dec2023, Vol. 12 Issue 23, p4272, 15p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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