Scientists from the University of Parma have uncovered exactly which microbes are used to make traditional mozzarella. The results of the research have been published magazine Frontiers in Microbiology.
Buffalo mozzarella from Campania is considered a delicacy and is protected by law. Ingredients include buffalo milk, rennet, and natural whey starter cultured with freshwater and brine. However, it is not known exactly which microbes are involved in cheese making.
The team used 16S rRNA genome sequencing to examine samples of milk, natural whey starter, pre-stretched cottage cheese, brine and finished mozzarella from two cheese factories. The first used the traditional method, the second – the modern one.
The team found that microorganisms from the Lactobacillus and Streptococcus genera predominate in the samples. The natural whey starter from the more traditional dairy was approximately equal, while the natural whey starter from the more modern dairy was dominated by Streptococcus. Some species within each breed were unique to each dairy. After coagulation, Lactobacillus increased and Streptococcus decreased in both sample groups, possibly due to the elimination of thermal stress caused by stretching.
ancient scientists to create natural insect repellent.