Isolation and characterisation of lactic acid bacteria from donkey milk

Abstract

During the last years the interest in donkey milk has increased significantly mainly because of its compelling functional elements. Even if the composition and nutritional properties of donkey milk are known, its microbiota is less studied. This Research Communication aimed to provide a comprehensive characterisation of the lactic acid bacteria in raw donkey milk. RAPD-PCR assay combined with 16S rDNA sequencing analysis were used to describe the microbial diversity of several donkey farms in the North West part of Italy. The more frequently detected species were: Lactobacillus paracasei, Lactococcus lactis and Carnobacterium maltaromaticum. Less abundant genera were Leuconostoc, Enterococcus and Streptococcus. The yeast Kluyveromyces marxianus was also isolated. The bacterial and biotype distribution notably diverged among the farms. Several of the found species, not previously detected in donkey milk, could have an important probiotic activity and biotechnological potential. This study represents an important insight to the ample diversity of the microorganisms present in the highly selective ecosystem of raw donkey milk.

Characterization of bacterial communities of donkey milk by high-throughput sequencing

“…In this study, all the samples had sequences that corresponded to both coccus (Enterococcus, Lactococcus, and Streptococcus)-and bacillus (Carnobacterium, Lactobacillus, and Leuconostoc)-shaped genera (Figure 3), although in different proportions. This result is in contrast with other studies, where the authors isolated and characterized only coccus-shaped LAB (Carminati et al, 2014) or bacilli species (Soto del Rio et al, 2016). However, there was important variability in the distribution of cocci/bacilli reads both within and between the different farms (Figure 3).…”

“…Studies regarding the microbiota of DM have focused on the hygienic quality of DM (Pilla et al, 2010;Zhang et al, 2008;Šarić et al, 2012). Only more recently have some authors characterized the lactic bacteria for their probiotic activity and potential technological aspects (Carminati et al, 2014;Soto del Rio et al, 2016). It is generally accepted that LAB are the dominant population in milk from several species, independent of the methodology used for study.…”

Microbial characterization of an artisanal production of Robiola di Roccaverano cheese

“…The most useful techniques are based on DNA-analysis, such as Restriction Fragment Length Polymorphisms-PCR (RFLP-PCR), 16S rDNA sequencing and Random Amplified Polymorphic DNA-PCR (RAPD-PCR), applied F o r P e e r R e v i e w 5 singularly or in combination. RAPD-PCR has been widely used to study the dairy environment, allowing inter-and to some extent intra-species differentiation (Gala et al, 2008;Quigley et al, 2011;Randazzo et al, 2009;Rossetti and Giraffa, 2005;Soto del Rio et al, 2016). In contrast cultureindependent methods are the ultimate tools to study the microbial community in dairy products; among these PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE), PCR-Temporal Temperature Gradient Gel Electrophoresis (PCR-TTGE) and more recently High Throughput DNA Sequencing (HTS) are widely applied (Flórez and Mayo, 2006;Martín-Platero et al, 2009;Dalmasso et al, 2016).…”

“…Several works concerning the investigation of the microbial populations involved in cheese manufacturing processes of high-value commercial products, such as Grana Padano, Mozzarella di Bufala and Feta cheese, have been conducted (Ercolini et al, 2004;Santarelli et al, 2013;Bozoudi et al, 2016). Indeed, in recent years, the research interest is being directed towards niche products, whose production has a historical and traditional relevance, confined to a specific geographical region (Alessandria et al, 2010;Riquelme et al, 2015;Dalmasso et al, 2016).…”

Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Vibrio hibernica) With Industrial Potential

“…The core genera identified in a Wiltshire compliant brine were Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio. Species of Marinilactibacillus, Carnobacterium, and Leuconostoc are known as lactic acid producing bacteria and these Lactic Acid Bacteria (LAB) strains are often used in food processing (Toffin et al, 2005;Lucena-Padros et al, 2015;Pogacic et al, 2016;Soto Del Rio Mde et al, 2016;Liu et al, 2017;Saraoui et al, 2017). A Vibrio species has previously been identified in a Wiltshire compliant brine with no detrimental effect to the end product (Hinrichsen et al, 1994;Woods et al, 2019).…”