ArticleFoods (Basel, Switzerland)2022
Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Penicillin G and Cloxacillin in Costa Rican Dairy Products: Quantitative Analysis and Lactic Acid Bacteria Resistance Profiling.Antibiotics (Basel, Switzerland) · 2026Article
- Encapsulation of Acid Whey in Alginate Microspheres for Application in Skin Microbiome-Friendly Topical Formulations: Optimization Through a Design of Experiments Approach.Molecules (Basel, Switzerland) · 2025Article
- Microbial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic Subdominant Strains.Microorganisms · 2025Article
- Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform.BMC biotechnology · 2025Article
- Diversity ofFoods (Basel, Switzerland) · 2025Article
- The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective.Foods (Basel, Switzerland) · 2025Review
- Silver nanoparticles biosynthesis using mixture of Lactobacillus sp. and Bacillus sp. growth and their antibacterial activity.Scientific reports · 2024Article
- Probiotic Properties ofFoods (Basel, Switzerland) · 2024Article
- Isolation, characterization of Weissella confusa and Lactococcus lactis from different milk sources and determination of probiotic features.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
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Authors and funding
5 authors.
Funding
Abstract
In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow's milk (NWSc) for the production of caciocavallo and buffalo's milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Polymerase Chain Reaction (PCR) and clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and culture-independent (next-generation sequencing analysis, NGS) approaches. Results obtained with both approaches showed the occurrence of five species of lactic acid bacteria in NWSb (
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