Microbial DNA Extraction from Raw and Fermented Milk

The genomic DNA of raw cow and goat milk and the corresponding fermented milk (after 24 h) in the glass container and clay pot were extracted using the DNeasy Power Food Microbial Kit (Qiagen, Hilden, Germany), as previously described [27 (link)]. Additionally, a sample of an artisanal commercial fermented cow milk “Lben” from a local producer was also analyzed as a control for microbial diversity analysis. Briefly, 50 mL of samples were centrifuged at 4300× g for 20 min at 4 °C. Then, 1 g of pellet was centrifuged at 13,000× g for 1 min at room temperature. The supernatant was discarded, and the 250 mg of the second pellet were used for DNA extraction.