Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy)

被引：0

作者：

Castellana, Stefano ^{[1
]}

Bianco, Angelica ^{[1
]}

Capozzi, Loredana ^{[1
]}

Del Sambro, Laura ^{[1
]}

Simone, Domenico ^{[1
]}

Iammarino, Marco ^{[1
]}

Nardelli, Valeria ^{[1
]}

Caffo, Annamaria ^{[1
]}

Trisolini, Carmelinda ^{[1
]}

Castellana, Antonella ^{[1
]}

Catalano, Elisabetta ^{[1
]}

Milano, Angelica ^{[1
]}

Schino, Giulia ^{[1
]}

Sottili, Roldano ^{[1
]}

Parisi, Antonio ^{[1
]}

机构：

[1] Ist Zooprofilatt Sperimentale Puglia & Basilicata, Viale Manfredonia 2, I-71121 Foggia, Italy

来源：

FERMENTATION-BASEL | 2023年 / 9卷 / 10期

关键词：

mozzarella; dairy factory; microbiome; 16S rDNA; next-generation sequencing; CHEESE; DIVERSITY; EVOLUTION; MILK;

D O I：

10.3390/fermentation9100911

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Mozzarella is one of the most popular unripened Apulian cheeses. Knowledge about microbial composition and variability of artisanal mozzarella and its production chain is increasingly growing. In this study, microbial communities from natural whey starters to end products from four renowned Apulian artisanal dairy factories have been explored by means of 16S metagenomics. The chemical properties of mozzarella samples were also detected and analyzed. Lactobacillus is the core acidifying component of the used starters, while some psychrophilic or contaminants bacteria appear in site-specific products. Biodiversity was found to be quite similar between the whey and mozzarella sample pools, while a significant variability among production sites (factories) has been detected. Furthermore, mozzarella microbial diversity seems to be in positive correlation with its lactic acid content. Targeted metagenomics would then be a powerful and relatively quick technique to characterize the microbiological variability of traditional milk-based foods.

引用

页数：12

共 2 条

[1] Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees
Gatti, M
Trivisano, C
Fabrizi, E
Neviani, E
Gardini, F
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2004, 70 (01) : 182 - 190
[2] Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions
Han, Dong
Yang, Yunsong
Guo, Zhantong
Chen, Ken
Dai, Shuwen
Zhu, Yuanyuan
Wang, Yuqin
Yu, Zhen
Wang, Ke
Liu, Peng
Rong, Chunchi
Yu, Yongjian
FRONTIERS IN MICROBIOLOGY, 2024, 15

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