Next Article in Journal
Isolation of Laurus nobilis Leaf Polyphenols: A Review on Current Techniques and Future Perspectives
Previous Article in Journal
Probiotic Potential of a Folate-Producing Strain Latilactobacillus sakei LZ217 and Its Modulation Effects on Human Gut Microbiota
Article

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk

Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università degli Studi della Campania “L. Vanvitelli”, Via Vivaldi 43, 81100 Caserta, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Salam A. Ibrahim
Foods 2022, 11(2), 233; https://doi.org/10.3390/foods11020233
Received: 18 November 2021 / Revised: 24 December 2021 / Accepted: 11 January 2022 / Published: 16 January 2022
In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow’s milk (NWSc) for the production of caciocavallo and buffalo’s milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Polymerase Chain Reaction (PCR) and clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and culture-independent (next-generation sequencing analysis, NGS) approaches. Results obtained with both approaches showed the occurrence of five species of lactic acid bacteria in NWSb (Lactococcus lactis subsp. lactis, Lactobacillus fermentum, Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus) and five species in NWSc (Lc. lactis subsp. lactis, Enterococcus faecium, and S. thermophilus, Lb. helveticus, and Lb. delbrueckii), with the last two found only by the NGS analysis. Moreover, RAPD profiles, performed on Lc. lactis subsp. lactis different isolates from both NWSs, showed nine strains in NWSb and seven strains in NWSc, showing a microbial diversity also at strain level. Characterization of the microbiota of natural whey starters aims to collect new starter bacteria to use for tracing microbial community during the production of artisanal cheeses, in order to preserve their quality and authenticity, and to select new Lactic Acid Bacteria (LAB) strains for the production of functional foods. View Full-Text
Keywords: natural whey starter; lactic acid bacteria; caciocavallo cheese; mozzarella cheese; microbial diversity natural whey starter; lactic acid bacteria; caciocavallo cheese; mozzarella cheese; microbial diversity
Show Figures

Figure 1

MDPI and ACS Style

Marasco, R.; Gazzillo, M.; Campolattano, N.; Sacco, M.; Muscariello, L. Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk. Foods 2022, 11, 233. https://doi.org/10.3390/foods11020233

AMA Style

Marasco R, Gazzillo M, Campolattano N, Sacco M, Muscariello L. Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk. Foods. 2022; 11(2):233. https://doi.org/10.3390/foods11020233

Chicago/Turabian Style

Marasco, Rosangela, Mariagiovanna Gazzillo, Nicoletta Campolattano, Margherita Sacco, and Lidia Muscariello. 2022. "Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk" Foods 11, no. 2: 233. https://doi.org/10.3390/foods11020233

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop