Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese

Sixty yeast cultures were isolated from samples of Water Buffalo Mozzarella, a popular ‘pasta filata’ cheese, coming from sixteen farms located in the provinces of Salerno, Caserta and Frosinone (Italy). Strains were identified by means of 5.8 S-ITS rDNA PCR-RFLP combined with 26S rRNA gene partial sequencing and characterized for their ability to exert biochemical properties of technological interest. In agreement with current studies, the recorded dominance of fermenting yeasts, such as the lactose-fermenting Kluyveromyces marxianus (38.3% of the total isolates) and the galactose-fermenting Saccharomyces cerevisiae (21.6% of the total isolates) suggests that these yeasts contribute to the organoleptic definition of the product. The speciografic analysis revealed the presence of seven other species, rarely or never reported in a dairy environment, belonging to the genera Pichia and Candida, whose role in Mozzarella cheese organoleptology need to be further investigated.