iodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese productio

Author(s)

Silva, Luana Faria ^[1] ; Lindner, Juliano De Dea ^[2] ; Sunakozawa, Tassila Nakata ^[1] ; Amaral, Daniel Mathias F. ^[1] ; Casella, Tiago ^[3] ; Lelles Nogueira, Mara Correa ^[3] ; Barretto Penna, Ana Lucia ^[1]

Affiliation

^[1] UNESP Sao Paulo State Univ, Food Engn & Technol Dept, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[2] UFSC Fed Univ Santa Catarina, Food Sci & Technol Dept, Florianopolis, SC - Brazil

^[3] FAMERP Sao Jose Rio Preto Med Sch, Ctr Microorganisms Invest, Sao Jose Do Rio Preto, SP - Brazil

• Document type: Journal article
• Source: Brazilian Journal of Microbiology; v. 53, n. 1 OCT 2021.
• Web of Science Citations: 0

Abstract

The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, by the ability to grow at different conditions: temperatures, pH, concentrations of NaCl, and production of CO2 from glucose. The biodiversity and succession of 152 LAB isolated during cheese production were evaluated by 16S rRNA gene sequencing, Random Amplified Polymorphic DNA (RAPD-PCR), and Restriction Fragment Length Polymorphism (RFLP-PCR) techniques. Most of the strains grow well at 30 degrees C and are tolerant to 6.5% of NaCl, and in general, the best pH for growing was 9.6. Leuconostoc mesenteroides, Lacticaseibacillus casei, Limosilactobacillus fermentum, and Enterococcus sp. were prevalent and present in almost all steps of production. The LAB strains are typically found in the traditional Italian cheese, except the Leuconostoc citreum species. Sixty clusters were obtained by RAPD-PCR with 85% of similarity (114 isolates) while most of the LAB was clustered with 100% of similarity by the RFLP-PCR technique. The applied techniques enabled a valuable elucidation of the LAB biodiversity and succession, contributing to a better understanding of the specific microbial cultures with a technological aptitude of this cheese. (AU)

• FAPESP's process: 11/11922-0 - Evaluation of evolution of autocthonous lactic microflora isolated from water-buffalo mozzarella cheese
• Grantee: Ana Lúcia Barretto Penna
• Support Opportunities: Regular Research Grants