Microbiome Associated with Slovak Traditional Ewe’s Milk Lump Cheese

Lauková, Andrea; Micenková, Lenka; Simonová, Monika Pogány; Focková, Valentína; Ščerbová, Jana; Tomáška, Martin; Kološta, Miroslav

doi:10.3390/pr9091603

Cited by 6 publications

(11 citation statements)

References 23 publications

(32 reference statements)

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“…Enterococcal counts in ewe’s milk cheese were similar as, e.g., in fermented meat products [ 50 ], but a lower count (1.82 CFU/mL, log10) was detected in raw goat milk [ 5 ]. Lihui Du et al [ 24 ] isolated anti-listerial bacteriocin, the durancin GL producer of which E. durans 41D was isolated from Hispanic style cheese.…”

Section: Discussionmentioning

confidence: 99%

“…The processing of ewe’s milk to manufacture milk lump cheese has already been described in our previous study [ 5 ]. Briefly, milk lump cheese manufacture involves several phases, such as making cheese curd, treating raw material, lump forming and dripping [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

“…These many sources of microbiota cause considerable variability in the microbiome across cheese varieties [ 4 ]. Based on newly developed modern identification techniques, the microbiota of cheeses can be studied in more detail [ 4 , 5 , 6 ]. Recently, Parente et al [ 7 ] reported a review study associated with the microbiota of dairy milk.…”

Section: Introductionmentioning

confidence: 99%

“…Based on meta-analysis results, it was concluded that four phyla, such as Firmicutes, Proteobacteria, Bacteroidetes and Actinobacteria, included the majority of the most abundant and prevalent taxa identified in milk. There were detected psychrotrophs, bacteria associated with teat skin, with gut and also potentially beneficial lactic acid bacteria (LAB) [ 4 , 5 , 6 , 7 ]. In general, LAB are considered food-grade bacteria that are safe to consume.…”

Section: Introductionmentioning

confidence: 99%

“…Ewe’s milk lump cheese should contain at least 47% dry matter and 52% fat in dry matter. Its processing was described in more detail in our previous study [ 5 , 25 ]. The final cheese is slightly acidic.…”

Section: Introductionmentioning

confidence: 99%

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Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain

Lauková

Tomáška²,

Kmet

et al. 2021

Foods

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Slovak ewe’s milk lump cheese is produced from unpasteurized ewe’s milk without any added culture. Because of the traditional processing and shaping by hand into a lump, this cheese was given the traditional specialty guaranteed (TSG) label. Up till now, there have existed only limited detailed studies of individual microbiota and their benefits in ewe’s milk lump cheese. Therefore, this study has been focused on the beneficial properties and safety of Enterococcus durans strains with the aim to contribute to basic dairy microbiology but also for further application potential and strategy. The total enterococcal count in cheeses reached 3.93 CFU/g (log 10) ± 1.98 on average. Based on a MALDI-TOF mass spectrometry evaluation, the strains were allotted to the species E. durans (score, 1.781–2.245). The strains were gelatinase and hemolysis-negative (γ-hemolysis) and were mostly susceptible to commercial antibiotics. Among the strains, E. durans ED26E/7 produced the highest value of lactase enzyme β-galactosidase (10 nmoL). ED26E/7 was absent of virulence factor genes such as Hyl (hyaluronidase), IS 16 element and gelatinase (GelE). To test safety, ED26E/7 did not cause mortality in Balb/c mice. Its partially purified bacteriocin substance showed the highest inhibition activity/bioactivity against Gram-positive indicator bacteria: the principal indicator Enterococcus avium EA5 (102,400 AU/mL), Staphylococcus aureus SA5 and listeriae (25,600 AU/mL). Moreover, 16 staphylococci (out of 22) were inhibited (100 AU/mL), and the growth of 36 (out of 51) enterococcal indicators was as well. After further technological tests, E. durans ED26E/7, with its bacteriocin substance, can be supposed as a promising additive to dairy products.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain

Lauková

Tomáška²,

Kmet

et al. 2021

Foods

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Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia

Josifovska,

Posheva,

Doytchinov

et al. 2024

Food Bioscience

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Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content

Lauková

Micenková

Grešaková

et al. 2022

International Journal of Food Science

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In Slovakia, goat milk production for direct consumption and cheese processing has attracted growing interest. However, there is a lack of information regarding the microbial consortium in Slovak raw goat milk analyzed by next-generation sequencing and trace elements and vitamin E as well. A randomly selected samples (G24-G50) of raw goat milk from different animals at farms in Slovakia were analyzed. The phylum Actinobacteria dominated (62.8%), followed by the phyla Firmicutes (20.5%), Proteobacteria (7.4%), and Bacteroidetes (6.4%). The family Microbacteriaceae was detected in the highest percentage (60.2%) followed by Staphylococcaceae, Bacteroidaceae, Streptococcaceae, Lactobacillaceae, Enterobacteriaceae, and others. Regarding the genera, the most prevalent was genus Curtobacterium (47.4%) followed by the genera such as Staphylococcus (8.3%) and Bifidobacterium (4%). The genera Streptococcus, Lactococcus, Enterococcus, Lactobacillus, and Lacticaseibacillus were evaluated in abundance percentage in range 1%-3.2%. The genus Veillonella reached abundance 3.2%. The genera Enterobacter, Pseudomonas (1.3% and 0.5%), and Bacteroides (6.4%) were evaluated in small percentage abundance too. Zinc was detected with the highest mean value ( 2.561 ± 0.6823 mg/L) in raw goat milk, followed by iron ( 1.383 ± 0.5087 mg/L). The mean value of copper and manganese was 0.1746 ± 0.0463 mg/L and 0.051 ± 0.0238 mg/L. The vitamin E reached the mean value 0.3783 ± 0.1976 mg/L. This study is an original contribution showing microbial consortium in raw goat milk from Slovak farms. It also contributes to trace elements and vitamin E status in raw goat milk showing it as a nutritionally healthy food.

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Microbiome Associated with Slovak Traditional Ewe’s Milk Lump Cheese

Cited by 6 publications

References 23 publications

Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain

Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain

Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia

Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content

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