PDF(Pubmed)
Abstract：
UNASSIGNED: 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.
UNASSIGNED: 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.
UNASSIGNED: 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.
UNASSIGNED: 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.
UNASSIGNED: 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.
摘要：
■MozzarelladiBufalaCampanaPDO奶酪（MBC）是一种享誉全球的意大利奶酪。MBC的传统奶酪制作过程依赖于天然乳清发酵剂，水牛牛奶，以及当地的农业生态系统。
■在这项研究中，MBC生产中间样品的微生物生态学，来自两家奶酪制作技术略有不同的乳品厂(乳品M大型生产商，和乳品C中小型)，使用16SrRNA扩增子测序进行研究。这项研究旨在提供有关各种奶酪制作步骤中涉及的微生物聚生体动力学的见解。
■所有样品，除了生的水牛奶，表现出主要由链球菌属组成的核心微生物组。和乳杆菌属。,尽管两个MBC生产者的两个属之间的比例不同。值得注意的是,来自两个奶牛场的盐水的微生物群，首次使用16S扩增子测序进行分析，以乳杆菌属和链球菌属为主，而只有乳制品C显示存在小属，如片球菌和微乳杆菌。有趣的是，来自两个生产者的最终马苏里拉奶酪样品显示乳杆菌属的优势倒置。超过链球菌。在微生物群中与凝乳样品相比，可能归因于凝乳拉伸步骤后热应力的缓解。总之,来自两个生产设施的不同样品在参与MBC奶酪制作的物种方面没有显着差异。这一发现证实了MBC奶酪制作过程中的关键作用在于主要由链球菌和乳杆菌属组成的小型微生物组。
■在这项研究中，MBC生产中间样品的微生物生态学，来自两家奶酪制作技术略有不同的乳品厂(乳品M大型生产商，和乳品C中小型)，使用16SrRNA扩增子测序进行研究。这项研究旨在提供有关各种奶酪制作步骤中涉及的微生物聚生体动力学的见解。
■所有样品，除了生的水牛奶，表现出主要由链球菌属组成的核心微生物组。和乳杆菌属。,尽管两个MBC生产者的两个属之间的比例不同。值得注意的是,来自两个奶牛场的盐水的微生物群，首次使用16S扩增子测序进行分析，以乳杆菌属和链球菌属为主，而只有乳制品C显示存在小属，如片球菌和微乳杆菌。有趣的是，来自两个生产者的最终马苏里拉奶酪样品显示乳杆菌属的优势倒置。超过链球菌。在微生物群中与凝乳样品相比，可能归因于凝乳拉伸步骤后热应力的缓解。总之,来自两个生产设施的不同样品在参与MBC奶酪制作的物种方面没有显着差异。这一发现证实了MBC奶酪制作过程中的关键作用在于主要由链球菌和乳杆菌属组成的小型微生物组。
