Characterization of bacterial community of raw milk from dairy cows during subacute ruminal acidosis challenge by high-throughput sequencing

Zhang, Ruiyang; Huo, Weiguang; Zhu, Weiyun; Mao, Shengyong

doi:10.1002/jsfa.6800

Cited by 71 publications

(54 citation statements)

References 41 publications

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“…Raw and pasteurized milk samples were stored at 4°C for various times before rarefaction analysis: R 2 = raw milk samples stored for 2 h, R 24 = raw milk samples stored for 24 h, R 48 = raw milk samples stored for 48 h, R 72 = raw milk samples stored for 72 h, P 7 = pasteurized milk samples stored for 7 d, P 14 = pasteurized milk samples stored for 14 d, P 21 = pasteurized milk samples stored for 21 d. OTU = operational taxonomic units. ria, Actinobacteria, and Bacteroidetes as detected by 16S rRNA sequencing (Zhang et al, 2015). A separate study found similar results with these phyla making up 58, 22, 17, and 4%, respectively, of the total microflora in bovine milk (Delbès et al, 2007).…”

Section: Discussionsupporting

confidence: 52%

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing

Renye

Ling

et al. 2016

Journal of Dairy Science

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The effect of refrigeration on bacterial communities within raw and pasteurized buffalo milk was studied using high-throughput sequencing. High-quality samples of raw buffalo milk were obtained from 3 dairy farms in the Guangxi province in southern China. Five liters of each milk sample were pasteurized (72°C; 15 s); and both raw and pasteurized milks were stored at refrigeration temperature (1-4°C) for various times with their microbial communities characterized using the Illumina Miseq platform (Novogene, Beijing, China). Results showed that both raw and pasteurized milks contained a diverse microbial population and that the populations changed over time during storage. In raw buffalo milk, Lactococcus and Streptococcus dominated the population within the first 24h; however, when stored for up to 72h the dominant bacteria were members of the Pseudomonas and Acinetobacter genera, totaling more than 60% of the community. In pasteurized buffalo milk, the microbial population shifted from a Lactococcus-dominated community (7d), to one containing more than 84% Paenibacillus by 21d of storage. To increase the shelf-life of buffalo milk and its products, raw milk needs to be refrigerated immediately after milking and throughout transport, and should be monitored for the presence of Paenibacillus. Results from this study suggest pasteurization should be performed within 24h of raw milk collection, when the number of psychrotrophic bacteria are low; however, as Paenibacillus spores are resistant to pasteurization, additional antimicrobial treatments may be required to extend shelf-life. The findings from this study are expected to aid in improving the quality and safety of raw and pasteurized buffalo milk.

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Section: Discussionsupporting

confidence: 52%

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing

Renye

Ling

et al. 2016

Journal of Dairy Science

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“…Because these two hosts are genetically distinct, the latter findings suggest that environmental conditions (including temperature and humidity) play an important role in shaping milk bacterial community composition. In addition, factors including health and diet also play a significant role in milk microbiota composition2526. This is an area that merits further investigation.…”

Section: Discussionmentioning

confidence: 99%

Unique Bacteria Community Composition and Co-occurrence in the Milk of Different Ruminants

Wright

Yang

et al. 2017

Sci Rep

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Lactation provides the singular source of nourishment to the offspring of mammals. This nutrition source also contains a diverse microbiota affecting the development and health of the newborn. Here, we examined the milk microbiota in water deer (Hydropotes inermis, the most primitive member of the family Cervidae), reindeer (Rangifer tarandus, the oldest semi-domesticated cervid), and the dairy goat (Capra aegagrus, member of the family Bovidae), to determine if common milk microbiota species were present across all three ruminant species. The results showed that water deer had the highest bacterial diversity, followed by reindeer, and then goat. Unifrac distance and correspondence analyses revealed that water deer harbored an increased abundance of Pseudomonas spp. and Acinetobacter spp., while milk from reindeer and goat was dominated by unclassified bacteria from the family Hyphomicrobiaceae and Bacillus spp., respectively. These data indicate significant differences in the composition of milk-based bacterial communities. The presence of Halomonas spp. in three distinct co-occurrence networks of bacterial interactions revealed both common and unique features in milk niches. These results suggest that the milk of water deer and reindeer harbor unique bacterial communities compared with the goat, which might reflect host microbial adaptation caused by evolution.

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“…Such relation with maternal nutrient intake was also reported by Williams et al (2017), who observed a relation between the intake of saturated and monounsaturated fatty acids, carbohydrates, and proteins and the relative abundance of several taxa in milk bacterial community. Likewise, in cows, Zhang et al (2015) also suggested a possible effect of diet on the bovine milk microbiota. A high-concentrate diet in this study was associated with higher abundance of some mastitis-causing pathogens in milk.…”

Section: Environmental Factorsmentioning

confidence: 98%

Milk Microbiota: What Are We Exactly Talking About?

et al. 2020

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The development of powerful sequencing techniques has allowed, albeit with some biases, the identification and inventory of complex microbial communities that inhabit different body sites or body fluids, some of which were previously considered sterile. Notably, milk is now considered to host a complex microbial community with great diversity. Milk microbiota is now well documented in various hosts. Based on the growing literature on this microbial community, we address here the question of what milk microbiota is. We summarize and compare the microbial composition of milk in humans and in ruminants and address the existence of a putative core milk microbiota. We discuss the factors that contribute to shape the milk microbiota or affect its composition, including host and environmental factors as well as methodological factors, such as the sampling and sequencing techniques, which likely introduce distortion in milk microbiota analysis. The roles that milk microbiota are likely to play in the mother and offspring physiology and health are presented together with recent data on the hypothesis of an enteromammary pathway. At last, this fascinating field raises a series of questions, which are listed and commented here and which open new research avenues.

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Characterization of bacterial community of raw milk from dairy cows during subacute ruminal acidosis challenge by high-throughput sequencing

Cited by 71 publications

References 41 publications

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing

Unique Bacteria Community Composition and Co-occurrence in the Milk of Different Ruminants

Milk Microbiota: What Are We Exactly Talking About?

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