Sixty yeast cultures were isolated from samples of water buffalo Mozzarella, a popular " pasta filata" cheese, originating on 16 farms located in the provinces of Salerno, Caserta, and Frosinone (Italy). Strains were identified by means of 5.8S internal transcribed spacer rDNA PCR-RFLP combined with 26S rRNA gene partial sequencing and characterized for their ability to exert biochemical properties of technological interest. The recorded dominance of fermenting yeasts such as the lactose-fermenting Kluyveromyces marxianus (38.3% of the total isolates) and the galactose-fermenting Saccharomyces cerevisiae (21.6% of the total isolates) suggests that these yeasts contribute to the organoleptic definition of the water buffalo Mozzarella. The speciographic analysis revealed the presence of 7 other species rarely or never reported in a dairy environment belonging to the genera Pichia and Candida, whose role in Mozzarella cheese organoleptic properties need to be further investigated. © 2010 American Dairy Science Association.
CITATION STYLE
Aponte, M., Pepe, O., & Blaiotta, G. (2010). Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese. Journal of Dairy Science, 93(6), 2358–2361. https://doi.org/10.3168/jds.2009-2948
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