Detection, Isolation and characterization of bacterial strains present in milk samples from different sources.

Being vastly produced throughout the planet and consumed by different populations, the milk consists of a secretion produced by the mammary glands of animals, its a highly complex substance composed of different types of molecules with a central role in human nutrition and, due to its composition, considered a nutritionally rich food being important in the diet of individuals. However, in recent years, the number of people adhering to animal-free diets has grown being necessary to find alternative plant-made products with similar properties. Raw materials used as bases to produce an alternative plant-based beverage such as nuts, chestnuts, cereals, and legumes are considered a rich source of nutrients, including monounsaturated fatty acids, fiber, polyphenols, and plenty phytochemicals. Although there is a wide dissemination of the nutritional values of foods derived from animal milk and its vegetable corresponding, little is known about the associated microbiota these products possess that can significantly influence the bioavailability as well as alter the molecular composition of nutrients through endogenous and exogenous metabolism.