Potential Probiotics in Donkey Milk: A New Frontier in Microbiota Research

Abstract

Non-bovine milk, enriched with bioactive compounds, has been shown to modulate immune responses, support bone health, and influence gut microbiota composition. Donkey milk, historically valued for its therapeutic benefits, remains underexplored in terms of its microbial diversity and probiotic potential. In current research, isolate and characterize lactic acid bacteria (LAB) from donkey milk is to assess their suitability for functional applications. Twenty-five LAB isolates were obtained, of which eight were selected for detailed phenotypic evaluation. Two strains demonstrating robust acid and bile salt tolerance, alongside significant antibacterial activity, were further characterized at the molecular level. Bacillus paramycoides strain RED9 [OQ746321] and Brevibacillusborstelensis strain 3.1 [OR272522] exhibited remarkable resilience under adverse environmental conditions and displayed potent antimicrobial activity against Staphylococcus aureus and Bacillus subtilis. These findings highlight the probiotic potential of LAB from donkey milk, suggesting their applicability in biopreservation and functional food formulations.