1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk

Mazzei, Pierluigi; Piccolo, Alessandro

doi:10.1016/j.foodchem.2011.11.142

Cited by 104 publications

(62 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In another study, based on a molecular approach, Bonizzi et al (2006) found a relationship between the genetic diversity of the BM cheese microbiota and different areas of the PDO production district. Mazzei and Piccolo (2012) demonstrated that 1 H HRMAS NMR spectroscopy can rapidly characterise the metabolic profile of mozzarella cheese and, through the application of multivariate statistical data analysis (MVA), the authors were able to distinguish the different production sites of BM. By means of analytical and spectroscopic determinations, Brescia, Monfreda, Buccolieri, and Carrino (2005) accomplished the same goal.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk

et al. 2016

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk

et al. 2016

View full text Add to dashboard Cite

“…The two batches studied here were from two different provinces in the main area of production. Accordingly, the microbiota associated with the production of buffalo mozzarella cheese and also the aroma profiles of mozzarella have been shown to be dependent on geographic origin (3,17,18). Abundant groups of Gram-negative OTUs, such as Pseudomonas spp.…”

mentioning

confidence: 99%

“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

Ercolini

Storia

Iacono

2012

Appl Environ Microbiol

164

127

View full text Add to dashboard Cite

bIntermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation. Mozzarella is perhaps the most popular nonripened cheese. Traditional mozzarella is mainly produced in southern Italy from water buffalo's milk, even though it is widely exported and also industrially produced in other countries. The technology of its manufacture has been described in detail in previous works (11,14). The cheese is made from whole raw water buffalo's milk by adding a natural whey culture (NWC) (from the batch of the previous day) as starter in a 5-h curd fermentation. The specific characteristics of the final product arise mainly from the raw materials employed, the agri-ecosystem of the area of production, and the traditional technology of the manufacturing process. The use of raw buffalo's milk and the NWC in the process have so far been recognized as strong points of traditional mozzarella production, because premium-quality products arise as result of fermentation by the specific microbiota of raw milk and NWC. Due to the use of microbiologically complex raw materials, the traditional cheese-making processes are the most difficult to control, and it is of interest to develop reliable methods to monitor the fermentation in order to standardize the process for high-quality products while preserving their typical traits. The microbiota of mozzarella cheese has been studied in the past by culture-independent fingerprinting without identification of microbial taxa (9, 14). However, the microbiota involved in buffalo mozzarella production has never been thoroughly assessed by microbial species identification, although the complexity of the microbiota is recognized on the basis of culture-based microbiological determinations (10,11,21,24). High-throughput-sequencing approaches were recently applied in a few cases to describe the microbiota of food products and have been shown to provide a thorough analysis of microbial diversity, producing much deeper output than more commonly used culture-independent approaches (1,13,16,22,23). In this study, intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing in order to provide insights into the microbiota responsible for the production of this widely appreciated dairy product.Samples were collected in May 2012 from two dairies producing top-quality traditional water buffalo mozzarella cheese, located in the Campania region (southern Italy) in the provinces of Salerno (Batch 1) and Caserta (Batch 2), respectively. Samples of raw milk (L), natural whey cultures (NWC), curd at the beginning (C 0 ) and at end (C F ) of the ripening, and final mozzarella cheese (M) were aseptically collected, cooled at 4°C, and anal...

show abstract

“…However, it is difficult to determine the geographical origins of food resources by their external appearances. Since the metabolite profiles of certain food resources can differ depending on their geographical origins, metabolomics can be useful for determining their authenticity and traceability [14][15][16]. For example, the discrimination of geographical origins is particularly important for foods such as coffee [17], green tea [18], ginseng [19], grape [20], cheese, milk [21,22] and cattle [23].…”

Section: Metabolomics For Food Resource Productionmentioning

confidence: 99%

Food metabolomics: from farm to human

Kim

Yun

et al. 2016

Current Opinion in Biotechnology

109

View full text Add to dashboard Cite

1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk

Cited by 104 publications

References 26 publications

Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk

Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk

“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

Food metabolomics: from farm to human

Contact Info

Product

Resources

About