Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese.

Abstract:

:Water-buffalo Mozzarella (WBM) cheese is one of the several 'pasta filata' or stretched curd cheeses that originated in southern Italy, traditionally manufactured from raw milk employing natural whey starter cultures. Lactose- and galactose-fermenting yeasts isolated from WBM were studied to evaluate their role in the ripening of this cheese. The kinetic parameters of the growth of the yeasts as well as their principal metabolic end-products showed a great variability depending on the species. Moreover, the genetic polymorphism of the yeasts was studied for their differentiation at species level by means of the polymerase chain reaction (PCR) fingerprinting and mitochondrial DNA (mtDNA) restriction analysis. While the differentiation based on metabolic traits was not able to discriminate Kluyveromyces marxianus, Candida kefyr and C. sphaerica, the PCR analysis with primers M13 and RF2 resulted in a reliable and rapid method for differentiating at species level Saccharomyces cerevisiae, K. marxianus, K. lactis and their anamorphic species. Furthermore, mtDNA analysis proved to be more discriminating at strain level.

journal_name

J Appl Microbiol

authors

Suzzi G,Lombardi A,Lanorte MT,Caruso M,Andrighetto C,Gardini F

doi

10.1046/j.1365-2672.2000.00926.x

subject

Has Abstract

pub_date

2000-01-01 00:00:00

pages

117-23

issue

1

eissn

1364-5072

issn

1365-2672

journal_volume

88

pub_type

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