Multiomic-based tracking of PDO Buffalo Mozzarella geographical origin
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Abstract: Buffalo mozzarella (BM), a valuable Southern Italian cheese renowned for its distinct flavour and texture, is crafted under strict Protected Designation of Origin (PDO) regulations using traditional back-slopping fermentation techniques. To explore the relationship between microbiome composition, sensory attributes, and geographical origin of PDO BM, we sampled from dairies in Caserta (n=35) and Salerno (n=22), both situated within the PDO territory. Employing high-throughput shotgun metagenomic sequencing, we characterised the microbiome, while gas chromatography-mass spectrometry (GC-MS) was used to analyse volatile organic compounds (VOCs). Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. delbrueckii were identified as predominant microbial species across all samples. Anyway, taxonomic abundance analysis revealed distinct geographic-based microbial groupings, with BM from Caserta exhibiting greater microbial diversity. Volatilome analysis corroborated these findings, demonstrating separate clusters for Salerno and Caserta samples. These results establish crucial connections between microbiome composition, metabolic activity, and geographical origin, enhancing product traceability and safeguarding against fraudulent practices in traditional dairy production.