Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content
Andrea Lauková, Lenka Micenková, Ľubomíra Grešáková, Michaela Maďarová, Monika Pogány Simonová, Valentína Focková, Jana Ščerbová
Abstract
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 ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mn>2.561</a:mn> <a:mo>±</a:mo> <a:mn>0.6823</a:mn> </a:math> mg/L) in raw goat milk, followed by iron ( <c:math xmlns:c="http://www.w3.org/1998/Math/MathML" id="M2"> <c:mn>1.383</c:mn> <c:mo>±</c:mo> <c:mn>0.5087</c:mn> </c:math> mg/L). The mean value of copper and manganese was <e:math xmlns:e="http://www.w3.org/1998/Math/MathML" id="M3"> <e:mn>0.1746</e:mn> <e:mo>±</e:mo> <e:mn>0.0463</e:mn> </e:math> mg/L and <g:math xmlns:g="http://www.w3.org/1998/Math/MathML" id="M4"> <g:mn>0.051</g:mn> <g:mo>±</g:mo> <g:mn>0.0238</g:mn> </g:math> mg/L. The vitamin E reached the mean value <i:math xmlns:i="http://www.w3.org/1998/Math/MathML" id="M5"> <i:mn>0.3783</i:mn> <i:mo>±</i:mo> <i:mn>0.1976</i:mn> </i:math> 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.