The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

Authors

  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Horticulture and Landscape Enginnering, Depratment of Fruits, Viticilture and Enology, Tr. A. Hlinku 2, 949 76, Nitra Slovakia, University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow, Poland, Tel: +421376414715 https://orcid.org/0000-0002-4460-0222
  • Ľudmila Nagyová lovak University of Agriculture in Nitra, Faculty of Economics and Management, Department of Marketing and Trade, Tr. A. Hlinku 2, 949 76 Nitra Slovakia, Tel: +421376414102
  • Jana Štefániková Slovak University of Agriculture in Nitra, AgroBioTech - Research Center, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376414911 https://orcid.org/0000-0002-3799-4390
  • 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
  • Lucia Godočí­ková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of microbiology, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376415814 https://orcid.org/0000-0001-6839-6855
  • 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, Tel: +421376414708 https://orcid.org/0000-0002-3402-5658
  • 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, Tel: +42137641517 https://orcid.org/0000-0002-4973-9573
  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety and , Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376415807

DOI:

https://doi.org/10.5219/1239

Keywords:

isolation and identification of microorganisms, MALDI TOF MS Biotyper, Slovak ewe's cheese

Abstract

The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally,
a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.

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References

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Published

2020-02-27

How to Cite

Kačániová, M., Nagyová, Ľudmila, Štefániková, J., Felsöciová, S. ., Godočí­ková, L., Haščí­k, P., Horská, E., & Kunová, S. (2020). The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality. Potravinarstvo Slovak Journal of Food Sciences, 14, 69–75. https://doi.org/10.5219/1239

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