The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process.

ABSTRACT:

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 Lactoba

SUBMITTER: Levante A 

PROVIDER: S-EPMC10462780 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature