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Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count o...

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Autores principales: Kačániová, Miroslava, Terentjeva, Margarita, Kunová, Simona, Haščík, Peter, Kowalczewski, Przemysław Łukasz, Štefániková, Jana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8005922/
https://www.ncbi.nlm.nih.gov/pubmed/33817319
http://dx.doi.org/10.1515/biol-2021-0038
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author Kačániová, Miroslava
Terentjeva, Margarita
Kunová, Simona
Haščík, Peter
Kowalczewski, Przemysław Łukasz
Štefániková, Jana
author_facet Kačániová, Miroslava
Terentjeva, Margarita
Kunová, Simona
Haščík, Peter
Kowalczewski, Przemysław Łukasz
Štefániková, Jana
author_sort Kačániová, Miroslava
collection PubMed
description “Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.
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spelling pubmed-80059222021-04-01 Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza” Kačániová, Miroslava Terentjeva, Margarita Kunová, Simona Haščík, Peter Kowalczewski, Przemysław Łukasz Štefániková, Jana Open Life Sci Research Article “Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei. De Gruyter 2021-03-23 /pmc/articles/PMC8005922/ /pubmed/33817319 http://dx.doi.org/10.1515/biol-2021-0038 Text en © 2021 Miroslava Kačániová et al., published by De Gruyter http://creativecommons.org/licenses/by/4.0 This work is licensed under the Creative Commons Attribution 4.0 International License.
spellingShingle Research Article
Kačániová, Miroslava
Terentjeva, Margarita
Kunová, Simona
Haščík, Peter
Kowalczewski, Przemysław Łukasz
Štefániková, Jana
Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title_full Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title_fullStr Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title_full_unstemmed Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title_short Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title_sort diversity of microbiota in slovak summer ewes’ cheese “bryndza”
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8005922/
https://www.ncbi.nlm.nih.gov/pubmed/33817319
http://dx.doi.org/10.1515/biol-2021-0038
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