Comparative analysis of microbial diversity and fatty acids in raw milk from different production systems

This study investigated how differences in raw milk obtained from different milk production practices, such as conventional, antibiotic-free, and organic, influence microbial community structure and fatty acid profiles, potentially affecting milk quality. Microbial diversity revealed no significant differences among the three milk production practices. However, Pseudomonas was dominant across all milk types, with organic milk demonstrating significantly higher relative abundances of Lactococcus, Acinetobacter, and Carnobacterium. Fatty acid profiling revealed significantly higher levels of essential polyunsaturated fatty acids (PUFAs) in organic milk, probably due to easier access to pasture-based diets. Correlation and network analyses demonstrated associations between PUFAs and microbial genera predominantly present in organic milk, such as Serratia with C18:2n-6 and Lactococcus with C20:4n-6, suggesting a potential relationship between microbial composition and fatty acid metabolism influenced by production practices. These data emphasize the impact of production practices on milk quality and microbial dynamics.