Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk. (1st February 2016)

• Record Type: Journal Article
• Authors: Pisano, Maria Barbara; Scano, Paola; Murgia, Antonio; Cosentino, Sofia; Caboni, Pierluigi
• Is Part Of: Food chemistry. Volume 192(2016)
• Page Start: 618
• Page End: 624
• Publication Date: 2016-02-01
• Subjects: Multivariate statistical data analysis -- Orotic acid -- Natural whey cultures; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.07.061
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: GC–MS was used to investigate the polar metabolite pool of mozzarella. Microbial features of buffalo and cow mozzarella were characterised. The low molecular weight metabolites profile reflects microbial complexity of mozzarella. Metabolomics approach can be used to protect Italian buffalo mozzarella uniqueness. Abstract: Italian buffalo mozzarella (BM) cheese metabolite profile and microbial communities were characterised and compared to cow mozzarella (CM). Polar metabolite profiles were studied by gas-chromatography mass-spectrometry (GC–MS) and results elaborated by multivariate analysis (MVA). BM produced using natural whey starter cultures (NWS) exhibited a higher microbial diversity with less psychrotrophic bacteria. BM samples were higher in threonine, serine, valine, and lower in orotic acid and urea. CM produced with commercial starters (CMS) had the highest count of Streptococcus thermophilus and higher levels of galactose and phenylalanine. CM obtained by direct acidification (CMA) had lower microbial counts and higher levels of urea and sugars. Orotic acid was the only metabolite linked to milk animal origin. Results indicated that this metabolite pool well reflects the different production protocols and microbial complexity of these dairy products. This approach can help to protect the designation of origin of Italian buffalo mozzarella.