Strengthening of the Italian Research Infrastructure for Metrology and Open Access Data in support to the Agrifood
Using Microbiome and Volatilome to Trace Food Origins: The Case of Buffalo Mozzarella
How many times have we debated which is the best Protected Designation of Origin (PDO) Buffalo Mozzarella? Or, for those more diplomatic and impartial, at least wondered whether mozzarella from Caserta and Salerno truly differs? Although both products are worthy of excellence, there are differences that go beyond taste. Thanks to new technologies and scientific research, we now know that buffalo mozzarella carries an invisible signature: its microbiome. The microbiome contributes to defining the mozzarella’s terroir—the set of factors related to the region that determine its characteristics (such as altitude, rainfall, soil, and climate).
When it comes to cheeses, the microbiome plays a fundamental role. But what exactly is the microbiome? It’s the collection of microorganisms present in the cheese, as in any ecosystem. Each type of cheese has a distinct microbiome, which plays a vital role in the production process and in developing unique flavors. Through their metabolism, these microorganisms produce a range of molecules known as the “volatilome,” which are responsible for the product’s flavor. The microbiome acts like an invisible artisan. The Laboratory of Metagenomics and Microbial Ecology at the Department of Agriculture, University of Naples Federico II, has been studying for years the impact of the microbiome on cheese quality and how this microbiome is influenced by the specifics of the production area.
This research includes two studies recently published by partners in the METROFOOD-IT consortium on Campania Buffalo Mozzarella PDO, coordinated by Professors Francesca De Filippis from the Department of Agriculture, University of Naples Federico II, and Sabina Tangaro from the Department of Soil, Plant, and Food Sciences at the University of Bari.
In the provinces of Caserta and Salerno, where 86% of PDO buffalo mozzarella dairies are located, there are surprisingly broad differences in mozzarella that go beyond appearance or texture. The first study showed that mozzarella from the two areas, despite being made using the same production technology as specified by the PDO regulations, has a different microbial biodiversity. The same study observed that the volatilome also differs between the two provinces, revealing that these cheeses, while adhering to the same PDO production standards, have notable differences depending on their geographic origin. In other words, the terroir of Campania buffalo mozzarella PDO includes not only climatic, physical, and chemical factors but also biological ones, as the microbiome can create a distinctive aromatic profile tied to a specific production area.
In a subsequent study, microbiome composition data from the same samples of Buffalo Mozzarella PDO were integrated into machine learning algorithms to develop a model capable of accurately recognizing the origin of the mozzarella.
Future Prospects
The implications of this research are numerous and promising. On the one hand, it allows us to appreciate even more the diversity and richness of traditional products, reminding us that even within the same category of cheese, there are nuances tied to terroir and artisanal traditions. On the other hand, it shows how integrating artificial intelligence with microbiome data could, in the future, allow us to verify the origin of a food product, supporting the protection system for traditional Italian and Made in Italy products and combating food fraud.
References
- Magliulo, R. et al. Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas. Food Research International 192, (2024).
- Magarelli, M. et al. Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study. Front Microbiol 15, (2024).