Microbiota of the Traditional Slovak Sheep Cheese “Bryndza”

Kačániová, Miroslava; Kunová, Simona; Štefániková, Jana; Felšöciová, Soňa; Godočí­ková, Lucia; Horská, Elena; Nagyová, Ľudmila; Haščí­k, Peter; Terentjeva, Margarita

doi:10.15414/jmbfs.2019.9.special.482-486

Cited by 13 publications

(13 citation statements)

References 23 publications

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“…The determination of total count of bacteria, coliforms, enterococci, lactic acid bacteria and fungi, and yeasts has been previously published [ 9 , 10 ]. The colonies from total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, MFF, and yeasts were selected for further confirmation with MALDI-TOF MS Biotyper.…”

Section: Methodsmentioning

confidence: 99%

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

et al. 2021

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“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.

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Section: Methodsmentioning

confidence: 99%

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

et al. 2021

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“…In this study, the most commonly detected were representatives of the S. saprophyticus group (3 species, 9 strains). Kačániová et al [ 29 ] detected Staphylococcus aureus and Staphylococcus pasteuri in bryndza, traditional Liptov sheep cheese. Detection of Staphylococcus equorum and Staphylococcus xylosus in cheeses was mentioned by Even et al [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Susceptibility to Bacteriocins in Biofilm-Forming, Variable Staphylococci Isolated from Local Slovak Ewes’ Milk Lump Cheeses

Lauková

Simonová

Focková

et al. 2020

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Seventeen staphylococci isolated from 54 Slovak local lump cheeses made from ewes’ milk were taxonomically allotted to five species and three clusters/groups involving the following species: Staphylococcus aureus (5 strains), Staphylococcus xylosus (3 strains), Staphylococcus equorum (one strain) Staphylococcus succinus (5 strains) and Staphylococcus simulans (3 strains). Five different species were determined. The aim of the study follows two lines: basic research in connection with staphylococci, and further possible application of the bacteriocins. Identified staphylococci were mostly susceptible to antibiotics (10 out of 14 antibiotics). Strains showed γ-hemolysis (meaning they did not form hemolysis) except for S. aureus SAOS1/1 strain, which formed β-hemolysis. S. aureus SAOS1/1 strain was also DNase positive as did S. aureus SAOS5/2 and SAOS51/3. The other staphylococci were DNase negative. S. aureus SAOS1/1 and SAOS51/3 showed biofilm formation on Congo red agar. However, using quantitative plate assay, 12 strains out of 17 showed low-grade biofilm formation (0.1 ≤ A570 < 1), while five strains did not form biofilm (A570 < 0.1). The growth of all strains, including those strains resistant to enterocins, was inhibited by nisin and gallidermin, with high inhibition activity resulting in the inhibition zone in size from 1600 up to 102,400 AU/mL (arbitrary unit per milliliter). This study contributes to microbiota colonization associated with raw ewe’s milk lump cheeses; it also indicates bacteriocin treatment benefit, which can be used in prevention and/or elimination of staphylococci.

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“…LAB, enterococci, and yeasts Galactomyces candidus [ 6 , 7 , 32 , 43 ] play a key role in aroma development during cheese ripening. The VOCs are generated by the enzymatic degradation of amino acids in cheese, especially in cheese containing only LAB.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

Štefániková

Ducková

Miškeje

et al. 2020

Foods

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The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced “bryndza” cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe’s milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The “bryndza” cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of “bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced “bryndza” cheese than in industrially produced “bryndza” cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among “bryndza” cheese samples and these differences were connected with the type of milk and dairies.

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Microbiota of the Traditional Slovak Sheep Cheese “Bryndza”

Cited by 13 publications

References 23 publications

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

Susceptibility to Bacteriocins in Biofilm-Forming, Variable Staphylococci Isolated from Local Slovak Ewes’ Milk Lump Cheeses

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

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