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dc.contributor.authorŠarić, Ljubiša
dc.contributor.authorPremović, Tamara
dc.contributor.authorŠarić, Bojana
dc.contributor.authorČabarkapa, Ivana
dc.contributor.authorTodorić, Olja
dc.contributor.authorMiljanić, Jelena
dc.contributor.authorLazarević, Jasmina
dc.contributor.authorKarabasil, Nedjeljko
dc.date.accessioned2023-07-17T06:35:52Z
dc.date.available2023-07-17T06:35:52Z
dc.date.issued2023-01-17
dc.identifier.citationŠarić, L.; Premović, T.; Šarić, B.; Čabarkapa, I.; Todorić, O.; Miljanić, J.; Lazarević, J.; Karabasil, N. Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature (2023). Animals, 13, 327en_US
dc.identifier.issn2076-2615
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/287
dc.description.abstractThe aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial activity of donkey milk against E. coli, L. monocytogenes and S. aureus at 15 °C as well as the content of the two main antibacterial proteins lysozyme and lactoferrin were investigated. Microbiological examination of 137 individual milk samples collected over a period of 21 months showed good microbiological quality since foodborne pathogens such as Salmonella spp. and L. monocytogenes were not detected in any of the analyzed samples, while the number of E. coli, Enterobacteriaceae, total coliform bacteria, sulfite-reducing Clostridia and aerobic sporogenic bacteria was below the limit of quantification (<1 cfu mL−1). During the six-days storage at 4 °C, total bacterial counts and the counts of lactic acid bacteria remained at the initial level while pathogenic bacteria were not detected. The strongest antibacterial activity of the tested milk was observed against E. coli, while S. aureus was the least sensitive to milk antibacterial compounds. Although further research is needed to fully elucidate the antibacterial mechanism and synergistic activity of different compounds in donkey milk, the high content lysozyme (2.63 ± 0.03 g L−1) and lactoferrin (15.48 mg L−1) observed in tested milk could contribute to its strong antibacterial activity and extension of the storage period during which it can be safely consumed.en_US
dc.description.sponsorshipThis research was funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreements on the Implementation and Financing of Research (nos. 451-03-68/2020-14/200222 and 451-03-68/2020-14/200134) and Provincial Secretariat for Higher Education and Scientific Research, Autonomous Province of Vojvodina, Republic of Serbia [grant number 142-451-2637/2021-01/2] as a part of the project entitled “Examination of the impact of goat, mare and donkey milk on the recovery of patients with pneumonia”.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsopenAccess
dc.subjectdonkey milken_US
dc.subjectmicrobiological qualityen_US
dc.subjectantibacterial activityen_US
dc.titleMicrobiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperatureen_US
dc.typeinfo:eu-repo/semantics/article
dc.identifier.scopus2-s2.0-85147801847
dc.identifier.wos000929179400001
dc.identifier.doi10.3390/ani13030327


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