Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product
Donkey milk is receiving increasing interest due to its attractive nutrient and functional properties (but also cosmetic), which make it a suitable food for sensitive consumers, such as infants with allergies, the immunocompromised, and elderly people. Our study aims to provide further information o...
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MDPI AG
2020-03-01
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author | Pasquale Russo Daniela Fiocco Marzia Albenzio Giuseppe Spano Vittorio Capozzi |
author_facet | Pasquale Russo Daniela Fiocco Marzia Albenzio Giuseppe Spano Vittorio Capozzi |
author_sort | Pasquale Russo |
collection | DOAJ |
description | Donkey milk is receiving increasing interest due to its attractive nutrient and functional properties (but also cosmetic), which make it a suitable food for sensitive consumers, such as infants with allergies, the immunocompromised, and elderly people. Our study aims to provide further information on the microbial variability of donkey milk under cold storage conditions. Therefore, we analysed by high-throughput sequencing the bacterial communities in unpasteurized donkey milk just milked, and after three days of conservation at 4 °C, respectively. Results showed that fresh donkey milk was characterized by a high incidence of spoilage Gram-negative bacteria mainly belonging to <i>Pseudomonas</i> spp. A composition lower than 5% of lactic acid bacteria was found in fresh milk samples, with <i>Lactococcus</i> spp. being the most abundant. The occurrence of microbial species belonging to risk group 2 was found in fresh milk. After three days of cold storage, the bacterial biodiversity of donkey milk was strongly reduced, since about 93% of the bacterial communities were identified as different species of psychrotrophic <i>Pseudomonas</i>. In conclusion, we report a preliminary description of the microbial diversity of donkey milk by using a metagenomic approach and encouraging a correct exploitation of this high-value niche product. |
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language | English |
last_indexed | 2024-03-11T10:10:29Z |
publishDate | 2020-03-01 |
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spelling | doaj.art-0488a003718e4402bc8f4c416f137c892023-11-16T14:32:19ZengMDPI AGApplied Sciences2076-34172020-03-01107231410.3390/app10072314Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value ProductPasquale Russo0Daniela Fiocco1Marzia Albenzio2Giuseppe Spano3Vittorio Capozzi4Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, ItalyDepartment of Clinical and Experimental Medicine, University of Foggia, Viale Pinto 1, 71122 Foggia, ItalyDepartment of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, ItalyDepartment of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, ItalyInstitute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, ItalyDonkey milk is receiving increasing interest due to its attractive nutrient and functional properties (but also cosmetic), which make it a suitable food for sensitive consumers, such as infants with allergies, the immunocompromised, and elderly people. Our study aims to provide further information on the microbial variability of donkey milk under cold storage conditions. Therefore, we analysed by high-throughput sequencing the bacterial communities in unpasteurized donkey milk just milked, and after three days of conservation at 4 °C, respectively. Results showed that fresh donkey milk was characterized by a high incidence of spoilage Gram-negative bacteria mainly belonging to <i>Pseudomonas</i> spp. A composition lower than 5% of lactic acid bacteria was found in fresh milk samples, with <i>Lactococcus</i> spp. being the most abundant. The occurrence of microbial species belonging to risk group 2 was found in fresh milk. After three days of cold storage, the bacterial biodiversity of donkey milk was strongly reduced, since about 93% of the bacterial communities were identified as different species of psychrotrophic <i>Pseudomonas</i>. In conclusion, we report a preliminary description of the microbial diversity of donkey milk by using a metagenomic approach and encouraging a correct exploitation of this high-value niche product.https://www.mdpi.com/2076-3417/10/7/2314donkey milk<i>Pseudomonas</i>psychrotrophic bacteriahigh-throughput sequencing |
spellingShingle | Pasquale Russo Daniela Fiocco Marzia Albenzio Giuseppe Spano Vittorio Capozzi Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product Applied Sciences donkey milk <i>Pseudomonas</i> psychrotrophic bacteria high-throughput sequencing |
title | Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product |
title_full | Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product |
title_fullStr | Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product |
title_full_unstemmed | Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product |
title_short | Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product |
title_sort | microbial populations of fresh and cold stored donkey milk by high throughput sequencing provide indication for a correct management of this high value product |
topic | donkey milk <i>Pseudomonas</i> psychrotrophic bacteria high-throughput sequencing |
url | https://www.mdpi.com/2076-3417/10/7/2314 |
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