Antibacterial properties of Domestic Balkan donkeys’ milk

The aim of this study was to investigate the antibacterial properties and the protein profile, with an emphasis on the lysozyme and lactoferrin, of raw donkeys’ milk from an autochthonous Serbian breed. The antibacterial activity against Escherichia coli and Salmonella enteritidis during 96 h of storage at different temperatures and changes in the microflora during 6 d of storage at 4 °C were examined. Investigation of artificially contaminated samples indicated that the most favourable temperature for the antibacterial activity against E. coli was 15 °C and against S. enteritidis was 9 °C. Clostridium perfringens, coagulase positive staphylococci, fungi, Salmonella spp. and E. coli were not detected after 6 d of storage at 4 °C, indicating strong antimicrobial activity of Domestic Balkan donkeys’ milk against these microorganisms. Lysozyme and lactoferrin content in the donkeys’ milk samples tested were 1.31 g L−1 and 4.80 mg L−1, respectively.