Functional and safety profiles of microbial communities in milk of ranched and nomadic goats and their predictive role in mycotoxin reduction.

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This study investigates the microbial dynamics, mycotoxin reduction, and biotechnological potentials of bacteria and yeasts in raw goat milk from Nigeria’s ranched and nomadic farming systems. The 16S/26S rRNA gene sequencing identified a rich microbial diversity in goat milk, dominated by bacterial phyla: Firmicutes (also known as Bacillota) (86.5%), Proteobacteria (also known as Pseudomonadota) (13.2%), Actinobacteriota (0.3%), and yeast phylotypes: Ascomycota (55%) and Basidiomycota (44%). Overall, the abundance of the bacteria , , , -, and sensu stricto 1, and the yeasts , , , , and accounted for at least 90% of the total genera detected. Significant differences ( < 0.05) in microbial compositions were observed between ranched and nomadic goats, with the latter showing higher richness (Chao1: 59.9 vs. 41.6) and higher abundances of key genera including potential pathogenic groups such as ,,,,,, and . Functional assays highlighted probiotic traits in lactic acid bacteria, e.g., and , and biotechnological abilities in . Mycotoxin analysis revealed frequent contamination in critically low levels (<500 ng/L), including aflatoxin M (96.2% of samples) and citrinin (61.5%), with nomadic milk exhibiting slightly higher mycotoxin levels than milk from ranched goats. Moderate correlations (0.25 < r < 0.49) were found between certain bacterial and yeast genera, such as and , and concentrations of mycotoxins like aflatoxin B and M, suggesting a potential role for these microbes as mycotoxin decontaminators. Our results indicate that while nomadic practices enhance microbial diversity, they also pose safety risks due to increased pathogen and mycotoxin prevalences. These findings underscore the need for improved farm management to balance microbial benefits (e.g., probiotics, mycotoxin mitigation) with public health risks. This study provides actionable insights for developing safe fermented dairy products and policies to enhance food security in sub-Saharan Africa.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s11274-025-04507-3.