Specific microbiome signatures allow to trace PDO mozzarella cheese geographical origin
Date:
Abstract: Buffalo Mozzarella cheese is a traditional fermented food with unique flavour profile and texture that is produced following a detailed Protected Designation of Origin (PDO) regulation, based on a traditional fermentation process. In this study we collected Mozzarella from ten different dairies producing PDO cheese and located in the area of Caserta and Salerno (Southern Italy). We assessed Volatile Organic Compounds (VOCs) by gas chromatography - mass spectrometry (GC-MS) and the microbiome by high-throughput shotgun metagenome sequencing. Hierarchical clustering of VOC profiles highlighted the separation of the samples according to producing area. A similar result was obtained when considering microbiome profiles. Indeed, the species-level taxonomic profiles were similar for all the samples, with Streptococcus thermophilus, Lactococcus lactis, Lactobacillus delbrueckii and Lactobacillus helveticus being the dominant taxa. However, strain-level profiles for the most abundant species allowed to differentiate the cheese origin, with a separation of Mozzarella cheese from Caserta and Salerno. Microbiome can be considered part of the terroir that links typical products with the specific area of production, also contributing to the peculiar sensorial traits. Therefore, we highlighted the possibility of integrating VOC and microbiome profiles to trace the origin of PDO fermented foods, improving traceability and fraud protection.