Investigation of donkey milk bacterial diversity by 16S rDNA high-throughput sequencing on a Cyprus donkey farm

• Published in: Journal of dairy science Vol. 104; no. 1; p. 167
• Main Authors: Papademas, P, Kamilari, E, Aspri, M, Anagnostopoulos, D A, Mousikos, P, Kamilaris, A, Tsaltas, D
• Format: Journal Article
• Language: English
• Published: United States 01-01-2021
• Subjects: Animals; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; Cyprus; DNA, Ribosomal; Equidae; Farms; High-Throughput Nucleotide Sequencing - veterinary; Lactobacillus - genetics; Microbiota; Milk - microbiology; Molecular Typing - veterinary; Proteobacteria - genetics; Streptococcus - genetics; Cyprus; 16S rDNA sequencing; bacterial communities; donkey milk; high-throughput sequencing
• ISSN: 1525-3198
• DOI: 10.3168/jds.2020-19242

The interest in milk originating from donkeys is growing worldwide due to its claimed functional and nutritional properties, especially for sensitive population groups, such as infants with cow milk protein allergy. The current study aimed to assess the microbiological quality of donkey milk produced in a donkey farm in Cyprus using culture-based and high-throughput sequencing techniques. The culture-based microbiological analysis showed very low microbial counts, whereas important food-borne pathogens were not detected in any sample. In addition, high-throughput sequencing was applied to characterize the bacterial communities of donkey milk samples. Donkey milk mostly composed of gram-negative Proteobacteria, including Sphingomonas, Pseudomonas, Mesorhizobium, and Acinetobacter; lactic acid bacteria, including Lactobacillus and Streptococcus; the endospores forming Clostridium; and the environmental genera Flavobacterium and Ralstonia, detected in lower relative abundances. The results of the study support existing findings that donkey milk contains mostly gram-negative bacteria. Moreover, it raises questions regarding the contribution of (1) antimicrobial agents (i.e., lysozyme, peptides) in shaping the microbial communities and (2) bacterial microbiota to the functional value of donkey milk.