Microbial Diversity and Dynamics During the Production of May Bryndza Cheese
International Journal of Food Microbiology 170 (2014) 38–43 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Microbial diversity and dynamics during the production of May bryndza cheese Domenico Pangallo a,⁎, Nikoleta Šaková a,c, Janka Koreňová b, Andrea Puškárová a, Lucia Kraková a, Lubomír Valík c,Tomáš Kuchta b a Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia b Department of Microbiology and Molecular Biology, Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovakia c Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia article info abstract Article history: Diversity and dynamics of microbial cultures were studied during the production of May bryndza cheese, a tra- Received 18 March 2013 ditional Slovak cheese produced from unpasteurized ewes' milk. Quantitative culture-based data were obtained Received in revised form 27 August 2013 for lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, E. coli, staphylococci, coagulase-positive Accepted 23 October 2013 staphylococci, yeasts, fungi and Geotrichum spp. in ewes' milk, curd produced from it and ripened for 0 – Available online 30 October 2013 10 days, and in bryndza cheese produced from the curd, in three consecutive batches. Diversity of prokaryotes fi Keywords: and eukaryotes in selected stages of the production was studied by non-culture approach based on ampli cation Ewes' cheese of 16S rDNA and internal transcribed spacer region, coupled to denaturing gradient gel electrophoresis and se- Microbial dynamic quencing.
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