Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

• Published in: Food microbiology Vol. 79; pp. 123 - 131
• Main Authors: Marino, Marilena, Dubsky de Wittenau, Giorgia, Saccà, Elena, Cattonaro, Federica, Spadotto, Alessandro, Innocente, Nadia, Radovic, Slobodanka, Piasentier, Edi, Marroni, Fabio
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2019
• Subjects: buffalo milk; cluster analysis; High-moisture Mozzarella cheese; high-throughput nucleotide sequencing; lactic acid bacteria; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus helveticus; markets; Metagenomics; Microbiota; milk; mozzarella cheese; Next generation sequencing; Psychrotrophs; Streptococcus thermophilus; temperature; whey; Psychrotrophs; Metagenomics; Microbiota; High-moisture Mozzarella cheese; Next generation sequencing

The microbiota of different types of Italian high-moisture Mozzarella cheese produced using cow or buffalo milk, acidified with natural or selected cultures, and sampled at the dairy or at the mass market, was evaluated using a Next Generation Sequencing approach, in order to identify possible drive...