Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese

Aims: The microbial community of different types of unripened Pasta Filata cheese was investigated by culture-independent methods with the aim of rapi dly achieving knowledge about cheese microbiota and discriminating traditio nal and industrial cheeses. Methods and Results: The microbial DNA extracted directly from the samples was used as a template in PCR experiments to amplify the 16S-23S rDNA space r region and the V3 region of the 16S rDNA. Conventional electrophoresis of the amplified spacers allowed known classes of these DNA fragments belongi ng to genera and species of lactic acid bacteria to be distinguished. Denat uring gradient gel electrophoresis analysis of V3 amplicons was supported b y reference cultures of LAB used as markers. Conclusions: Both molecular approaches furnished the expected information a bout microbial diversity and were quite valid for discriminating industrial , semi-artisanal or traditional cheeses, characterized by increasingly comp lex DNA profiles. Significance and Impact of the Study: Both methods could be used for legal purposes when products obtained through prescribed manufacturing regulation s are to be analysed.