Bryndza cheese of Slovak origin as potential resources of probiotic bacteria

Authors

  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Department of Fruit Growing, Viticulture and Enology, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4715, Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and Microbiology, Cwiklinskiej 1, Rzeszow 35-601 Poland
  • Petra Borotová Slovak University of Agriculture, AgroBioTech Research Centre, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4915 https://orcid.org/0000-0003-0278-4323
  • Margarita Terenjeva 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
  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 5807
  • Soňa Felsöciová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of microbiology, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376415813 https://orcid.org/0000-0002-2944-7071
  • Peter Haščí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376414708 https://orcid.org/0000-0002-3402-5658
  • Ľubomí­r Lopašovský Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376415806,
  • Jana Štefániková Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376414911 https://orcid.org/0000-0002-3799-4390

DOI:

https://doi.org/10.5219/1413

Keywords:

bryndza, Gram-positive bacteria, Gram-negative bacteria, lactic acid bacteria, probiotic effect, mass spectrometry

Abstract

Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei.

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Published

2020-08-28

How to Cite

Kačániová, M., Borotová, P., Terenjeva, M., Kunová, S., Felsöciová, S. ., Haščí­k, P., Lopašovský, Ľubomí­r, & Štefániková, J. (2020). Bryndza cheese of Slovak origin as potential resources of probiotic bacteria. Potravinarstvo Slovak Journal of Food Sciences, 14, 641–646. https://doi.org/10.5219/1413

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