Diversity of microorganisms in the traditional Slovak cheese


  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra Slovakia, Faculty of Biology and Agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Ana https://orcid.org/0000-0002-4460-0222
  • Simona Kunova Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Elena Horská Slovak University of Agriculture in Nitra, Faculty of Economics and Management, Department of Marketing and Trade, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Ľudmila Nagyová Slovak University of Agriculture in Nitra, Faculty of Economics and Management, Department of Marketing and Trade, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Czeslaw Puchalski University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow, Poland
  • Peter Haščí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra Slovakia https://orcid.org/0000-0002-3402-5658
  • Margarita Terentjeva Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine, Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava, Latvia https://orcid.org/0000-0002-6306-8374




diversity, microbiota, smoked and non-smoked cheese, mass spectrometry


The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.


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How to Cite

Kačániová, M. ., Kunova, S. ., Horská, E. ., Nagyová, Ľudmila ., Puchalski, C. ., Haščí­k, P. ., & Terentjeva, M. . (2019). Diversity of microorganisms in the traditional Slovak cheese. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 532–537. https://doi.org/10.5219/1061

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