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The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
INTRODUCTION: Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. METHODS: In this study, the microbial ecology of intermediate...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10462780/ https://www.ncbi.nlm.nih.gov/pubmed/37649628 http://dx.doi.org/10.3389/fmicb.2023.1196879 |
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author | Levante, Alessia Bertani, Gaia Marrella, Martina Mucchetti, Germano Bernini, Valentina Lazzi, Camilla Neviani, Erasmo |
author_facet | Levante, Alessia Bertani, Gaia Marrella, Martina Mucchetti, Germano Bernini, Valentina Lazzi, Camilla Neviani, Erasmo |
author_sort | Levante, Alessia |
collection | PubMed |
description | INTRODUCTION: Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. METHODS: In this study, the microbial ecology of intermediate samples of MBC production, coming from two dairies with slightly different cheesemaking technology (dairy M large producer, and dairy C medium-small), was investigated using 16S rRNA amplicon sequencing. This research aimed to provide insights into the dynamics of microbial consortia involved in various cheesemaking steps. RESULTS AND DISCUSSION: All samples, except for raw buffalo milk, exhibited a core microbiome predominantly composed of Streptococcus spp. and Lactobacillus spp., albeit with different ratios between the two genera across the two MBC producers. Notably, the microbiota of the brine from both dairies, analyzed using 16S amplicon sequencing for the first time, was dominated by the Lactobacillus and Streptococcus genera, while only dairy C showed the presence of minor genera such as Pediococcus and Lentilactobacillus. Intriguingly, the final mozzarella samples from both producers displayed an inversion in the dominance of Lactobacillus spp. over Streptococcus spp. in the microbiota compared to curd samples, possibly attributable to the alleviation of thermal stress following the curd stretching step. In conclusion, the different samples from the two production facilities did not exhibit significant differences in terms of the species involved in MBC cheesemaking. This finding confirms that the key role in the MBC cheesemaking process lies with a small-sized microbiome primarily composed of Streptococcus and Lactobacillus spp. |
format | Online Article Text |
id | pubmed-10462780 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-104627802023-08-30 The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process Levante, Alessia Bertani, Gaia Marrella, Martina Mucchetti, Germano Bernini, Valentina Lazzi, Camilla Neviani, Erasmo Front Microbiol Microbiology INTRODUCTION: Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. METHODS: In this study, the microbial ecology of intermediate samples of MBC production, coming from two dairies with slightly different cheesemaking technology (dairy M large producer, and dairy C medium-small), was investigated using 16S rRNA amplicon sequencing. This research aimed to provide insights into the dynamics of microbial consortia involved in various cheesemaking steps. RESULTS AND DISCUSSION: All samples, except for raw buffalo milk, exhibited a core microbiome predominantly composed of Streptococcus spp. and Lactobacillus spp., albeit with different ratios between the two genera across the two MBC producers. Notably, the microbiota of the brine from both dairies, analyzed using 16S amplicon sequencing for the first time, was dominated by the Lactobacillus and Streptococcus genera, while only dairy C showed the presence of minor genera such as Pediococcus and Lentilactobacillus. Intriguingly, the final mozzarella samples from both producers displayed an inversion in the dominance of Lactobacillus spp. over Streptococcus spp. in the microbiota compared to curd samples, possibly attributable to the alleviation of thermal stress following the curd stretching step. In conclusion, the different samples from the two production facilities did not exhibit significant differences in terms of the species involved in MBC cheesemaking. This finding confirms that the key role in the MBC cheesemaking process lies with a small-sized microbiome primarily composed of Streptococcus and Lactobacillus spp. Frontiers Media S.A. 2023-08-15 /pmc/articles/PMC10462780/ /pubmed/37649628 http://dx.doi.org/10.3389/fmicb.2023.1196879 Text en Copyright © 2023 Levante, Bertani, Marrella, Mucchetti, Bernini, Lazzi and Neviani. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Levante, Alessia Bertani, Gaia Marrella, Martina Mucchetti, Germano Bernini, Valentina Lazzi, Camilla Neviani, Erasmo The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process |
title | The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process |
title_full | The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process |
title_fullStr | The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process |
title_full_unstemmed | The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process |
title_short | The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process |
title_sort | microbiota of mozzarella di bufala campana pdo cheese: a study across the manufacturing process |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10462780/ https://www.ncbi.nlm.nih.gov/pubmed/37649628 http://dx.doi.org/10.3389/fmicb.2023.1196879 |
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