Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese

Silva, Luana Faria; Sunakozawa, Tássila Nakata; Amaral, Daniel Mathias Fuzette; Casella, Tiago; Nogueira, Mara Corrêa Lelles; Lindner, Juliano De Dea; Bottari, Benedetta; Gatti, Monica; Penna, Ana Lúcia Barretto

doi:10.1016/j.fm.2019.103383

Cited by 17 publications

(3 citation statements)

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“…It could also be feasible to identify and introduce novel microbial species that can augment desirable traits 50 . Many spontaneously fermented foods serve as a rich reservoir of potentially valuable strains [181][182][183] . Of particular interest is the possibility of predicting the quality attributes of fermented foods and beverages based on the initial microbial composition of the raw materials.…”

Section: Discussionmentioning

confidence: 99%

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Marco

Sanders²,

Gänzle

et al. 2021

Nat Rev Gastroenterol Hepatol

375

290

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An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘fermented’ led the panel to define fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.

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Section: Discussionmentioning

confidence: 99%

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Marco

Sanders²,

Gänzle

et al. 2021

Nat Rev Gastroenterol Hepatol

375

290

View full text Add to dashboard Cite

show abstract

“…The presence of S. thermophilus in NWS used for manufacturing mozzarella is well-documented in cheeses produced with cow's or buffalo's milk (De Filippis et al, 2014 ; Guidone et al, 2016 ; Marino et al, 2019 ). Previous studies have shown that a certain degree of diversity exists within dairy isolates of this species originating from mozzarella cheese (Silva et al, 2019 ), and this diversity can be observed as well in terms of amplicon-based sequence diversity (De Filippis et al, 2014 ). In this study, various ASVs identified as S. thermophilus , are present in all samples, as well as among the most abundant taxa, including raw milk; and no signature ASVs were identified that could be related to either one of the dairy companies.…”

Section: Discussionmentioning

confidence: 92%

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

et al. 2023

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IntroductionMozzarella 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.MethodsIn 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 discussionAll 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.

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“…LAB play an essential role in the production of fermented dairy products, with Lactococcus lactis, Leuconostoc sp., Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus being the species most commonly used as primary fermentation starters (Ladero et al, 2015;Parente et al, 2017;Renes et al, 2019;Silva et al, 2020). The development of the final organoleptic properties of fermented dairy products frequently participate facultative, heterofermentative lactobacilli belonging to the species Lactobacillus casei/paracasei, Lactobacillus plantarum or Lactobacillus curvatus (Ladero et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei

et al. 2020

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese

Cited by 17 publications

References 45 publications

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

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

Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei

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