THE USE OF PROBIOTIC STRAINS IN THE PRODUCTION OF A DONKEY MILK-BASED FUNCTIONAL BEVERAGE

The capability of different probiotic strains of Lactobacillus spp. (L. acidophilus, L.bulgaricus, L. paraplantarum, L. plantarum, L. pentosus and L. rhamnosus)to ferment donkey milk was examined in order to investigate the possibility of formulating a probiotic milk beverage.Donkey milk was inoculated with different strains of Lactobacillus for 48 h. Microbial growth and fermentative aptitude was monitored as well as the microbial capability to produce short chain organic acids (SCOAs). All the strains were capable to grow in donkey milk, as demonstrated by the high microbial count (> 9 log colony forming units/ml) and low pH values. Chromatographic analysis evidenced that the fermented milk exhibited SCOAs other than lactic acid, ranging from 1.41 mmol/L of succinic acid (in milk fermented by L. paraplantarum) to 22.96 mmol/L of acetic acid (in product fermented by L. acidophilus). Butyric acid was present in all products. The possibility of using donkey milk as a growth medium for several probiotic strains, thereby giving rise to the production of a probiotic beverage with healthy SCOAs, can lead the way to a vast number of potential uses for this milk.