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:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	gram-positive and gram-negative bacteria microscopic filamentous fungi sheep farms ewes milk cheese “bryndza” mass spectrometry microbiota identification Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/561f18d38ddd4853a6f1a88e3aa73933
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id	oai:doaj.org-article:561f18d38ddd4853a6f1a88e3aa73933
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spelling	oai:doaj.org-article:561f18d38ddd4853a6f1a88e3aa739332021-12-05T14:10:41ZDiversity of microbiota in Slovak summer ewes’ cheese “Bryndza”2391-541210.1515/biol-2021-0038https://doaj.org/article/561f18d38ddd4853a6f1a88e3aa739332021-03-01T00:00:00Zhttps://doi.org/10.1515/biol-2021-0038https://doaj.org/toc/2391-5412“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.Kačániová MiroslavaTerentjeva MargaritaKunová SimonaHaščík PeterKowalczewski Przemysław ŁukaszŠtefániková JanaDe Gruyterarticlegram-positive and gram-negative bacteriamicroscopic filamentous fungisheep farmsewes milk cheese “bryndza”mass spectrometrymicrobiota identificationBiology (General)QH301-705.5ENOpen Life Sciences, Vol 16, Iss 1, Pp 277-286 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	gram-positive and gram-negative bacteria microscopic filamentous fungi sheep farms ewes milk cheese “bryndza” mass spectrometry microbiota identification Biology (General) QH301-705.5
spellingShingle	gram-positive and gram-negative bacteria microscopic filamentous fungi sheep farms ewes milk cheese “bryndza” mass spectrometry microbiota identification Biology (General) QH301-705.5 Kačániová Miroslava Terentjeva Margarita Kunová Simona Haščík Peter Kowalczewski Przemysław Łukasz Štefániková Jana Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
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.
format	article
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
title	Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
title_short	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_sort	diversity of microbiota in slovak summer ewes’ cheese “bryndza”
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/561f18d38ddd4853a6f1a88e3aa73933
work_keys_str_mv	AT kacaniovamiroslava diversityofmicrobiotainslovaksummerewescheesebryndza AT terentjevamargarita diversityofmicrobiotainslovaksummerewescheesebryndza AT kunovasimona diversityofmicrobiotainslovaksummerewescheesebryndza AT hascikpeter diversityofmicrobiotainslovaksummerewescheesebryndza AT kowalczewskiprzemysławłukasz diversityofmicrobiotainslovaksummerewescheesebryndza AT stefanikovajana diversityofmicrobiotainslovaksummerewescheesebryndza
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Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

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