The diversity of eukaryotic microbiota in the traditional Slovak sheep cheese — Bryndza

Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

“…The frequent occurrence of G. candidum in bryndza was confirmed by Laurenčík et al (2008). In this study it was recorded in every tested sample of cheese.…”

“…The metabolic activity of G. candidum plays an important role in the development of characteristic flavours, taste and other qualities of milk products (Marcellino et al 2001). On the other hand, G. candidum is responsible for the degradation of fresh cheeses, fruit juices and vegetables (Laurenčík et al 2008). Various species of genus Geotrichum cause the spoilage of some cream cheeses (Chapman & Sharpe 1990), and can be responsible for spoiling butter, cream and cream products (Varnam & Sutherland 1994).…”

Identification of moulds from the Taleggio cheese environment by the use of DNA barcodes

“…Other species such as Penicillium solitum, Penicillium palitans and Penicillium crustosum are considered contaminants in cheese manufacturing (Kure & Skaar, 2000). Several studies reported the presence of the genus Mucor in some cheese productions (Chebe nová-Turcovská, Zeni sová, Kuchta, Pangallo, & Bre zná, 2011;Hayaloglu & Kirbag, 2007;Laurencíc et al, 2008), well known as a producer of milk-clotting enzymes and aspartic proteinases (Yegin et al, 2011).…”

Anti-listerial potential of food-borne yeasts in red smear cheese

“…Initially it was identified as C. krusei by API 20C AUX (BioMérieux), however, after sequence analysis of the 26S rDNA gene and identification by FTIR spectroscopy (Buchl, Wenning, Seiler, Mietke-Hofmann, & Scherer, 2008) the identification had to be revised. Pichia species are common on various smeared and non smeared cheeses (Corsetti, Rossi, & Gobbetti, 2001;Laurencík et al, 2008;Prillinger et al, 1999;Rantsiou, Urso, Dolci, Comi, & Cocolin, 2008) although they are not among the most important species for cheese ripening (Corsetti et al, 2001). Some P. norvegensis strains were isolated from fermented milk products (Rohm, Eliskases-Lechner, & Bräuer, 1992).…”