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Microbial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic
Andrea Bonfanti1, Romano Silvestri2, Ettore Novellino3,4
1Department of Biology and Biotechnology "C. Darwin", Sapienza University of Rome, 00185 Rome, Italy.
Microorganisms
|August 28, 2025
Summary
Buffalo mozzarella cheese whey and ricotta cheese exhausted whey are rich in lactic acid bacteria and yeasts. Certain Enterococcus strains show probiotic potential, offering value for food biotechnology and gut health.
Area of Science:
- Dairy Science
- Microbiology
- Food Biotechnology
Background:
- Whey from buffalo mozzarella and ricotta cheese production are valuable by-products.
- Characterizing the microbial communities of these by-products is crucial for identifying beneficial microorganisms.
Purpose of the Study:
- To characterize the microbial communities of buffalo mozzarella cheese whey (CW) and ricotta cheese exhausted whey (RCEW).
- To assess the probiotic potential of lactic acid bacteria (LAB) isolated from these whey by-products.
Main Methods:
- Integrated culture-dependent and -independent approaches were used for microbial community analysis.
- Metabarcoding analysis identified dominant bacterial and yeast species.
- Culture-based isolation identified subdominant LAB strains.
- Probiotic potential was evaluated based on tolerance to acidic pH, bile salts, lysozyme, biofilm formation, and antimicrobial activity.
Main Results:
- Metabarcoding revealed dominance of LAB (e.g., Streptococcus thermophilus, Lactobacillus delbrueckii) and heat-resistant yeasts (e.g., Cyberlindnera jadinii).
- Culture isolation identified Leuconostoc mesenteroides, Enterococcus faecalis, and Enterococcus durans strains.
- Enterococcus faecalis CW1 and Enterococcus durans RCEW2 demonstrated tolerance to acid, bile salts, and lysozyme, with strong biofilm formation and antimicrobial activity.
- Bile salt resistance suggests potential cholesterol metabolism benefits.
Conclusions:
- CW and RCEW are reservoirs of novel, autochthonous probiotic strains.
- These dairy by-products hold significant potential for food biotechnology and gut health applications.
- The study highlights the value of regional dairy by-products in developing functional ingredients.
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