Publication details
Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content
| Authors | |
|---|---|
| Year of publication | 2022 |
| Type | Article in Periodical |
| Magazine / Source | International Journal of Food Science |
| MU Faculty or unit | |
| Citation | |
| Web | https://doi.org/10.1155/2022/4595473 |
| Doi | http://dx.doi.org/10.1155/2022/4595473 |
| Keywords | goat milk; sheep; quality; production; Slovakia |
| Description | In Slovakia, goat milk production for direct consumption and cheese processing has attracted growing interest. However, there is a lack of information regarding the microbial consortium in Slovak raw goat milk analyzed by next-generation sequencing and trace elements and vitamin E as well. A randomly selected samples (G24-G50) of raw goat milk from different animals at farms in Slovakia were analyzed. The phylum Actinobacteria dominated (62.8%), followed by the phyla Firmicutes (20.5%), Proteobacteria (7.4%), and Bacteroidetes (6.4%). The family Microbacteriaceae was detected in the highest percentage (60.2%) followed by Staphylococcaceae, Bacteroidaceae, Streptococcaceae, Lactobacillaceae, Enterobacteriaceae, and others. Regarding the genera, the most prevalent was genus Curtobacterium (47.4%) followed by the genera such as Staphylococcus (8.3%) and Bifidobacterium (4%). The genera Streptococcus, Lactococcus, Enterococcus, Lactobacillus, and Lacticaseibacillus were evaluated in abundance percentage in range 1%-3.2%. The genus Veillonella reached abundance 3.2%. The genera Enterobacter, Pseudomonas (1.3% and 0.5%), and Bacteroides (6.4%) were evaluated in small percentage abundance too. Zinc was detected with the highest mean value (2:561 +/- 0:6823 mg/L) in raw goat milk, followed by iron (1:383 +/- 0:5087 mg/L). The mean value of copper and manganese was 0:1746 +/- 0:0463 mg/L and 0:051 +/- 0:0238 mg/L. The vitamin E reached the mean value 0:3783 +/- 0:1976 mg/L. This study is an original contribution showing microbial consortium in raw goat milk from Slovak farms. It also contributes to trace elements and vitamin E status in raw goat milk showing it as a nutritionally healthy food. |
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