Publikácie

@article{Ženišová202187,

title = {Effects of co-fermentation with lachancea thermotolerans or metschnikowia pulcherrima on concentration of aroma compounds in pinot blanc wine},

author = {K Ženišová and T Cabicarová and R Sidari and E Kolek and D Pangallo and T Szemes and T Kuchta},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103857742&partnerID=40&md5=d4693544a7b1a478503ed67094155402},

issn = {13368672},

year  = {2021},

date = {2021-01-01},

journal = {Journal of Food and Nutrition Research},

volume = {60},

number = {1},

pages = {87-91},

publisher = {Food Reseach Institute},

abstract = {Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analysed using solid-phase microextraction coupled to gas chromatography-mass spectrometry. Thirty-six aroma compounds were quantified, demonstrating no significant differences in concentrations of almost half of them, including acetic acid, ethyl acetate, 2,3-butanediol and butanoic acid. Wines produced with non-Saccharomyces yeasts did not contain increased concentrations of aroma-active esters, but contained increased concentrations of methionol and decreased concentrations of furfural. Wine produced with L. thermotolerans contained increased concentrations of 2-phenylethanol, diethyl succinate and phenylethyl acetate, together with an increased concentration of 3-methylbutanoic acid. Wine produced with M. pulcherrima contained increased concentrations of 2-phenylethanol and diethyl succinate, together with a decreased concentration of acet-aldehyde. Results of the study demonstrate that L. thermotolerans and M. pulcherrima, when used in a co-culture with S. cerevisiae, can modulate the composition of Pinot Blanc wine regarding aroma compounds, thereby positively con-tributing to its quality. © 2021 National Agricultural and Food Centre (Slovakia).},

keywords = {Bacteria, Food microbiome, Fungi},

pubstate = {published},

tppubtype = {article}

}

@article{BágeľováPoláková2021,

title = {Mitochondrial DNA duplication, recombination, and introgression during interspecific hybridization},

author = {S Bágeľová Poláková and Ž Lichtner and T Szemes and M Smolejová and P Sulo},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85108161297&doi=10.1038%2fs41598-021-92125-y&partnerID=40&md5=6bc31d15f4fb89003df9c7623ab3db19},

doi = {10.1038/s41598-021-92125-y},

issn = {20452322},

year  = {2021},

date = {2021-01-01},

journal = {Scientific Reports},

volume = {11},

number = {1},

publisher = {Nature Research},

abstract = {mtDNA recombination events in yeasts are known, but altered mitochondrial genomes were not completed. Therefore, we analyzed recombined mtDNAs in six Saccharomyces cerevisiae × Saccharomyces paradoxus hybrids in detail. Assembled molecules contain mostly segments with variable length introgressed to other mtDNA. All recombination sites are in the vicinity of the mobile elements, introns in cox1, cob genes and free standing ORF1, ORF4. The transplaced regions involve co-converted proximal exon regions. Thus, these selfish elements are beneficial to the host if the mother molecule is challenged with another molecule for transmission to the progeny. They trigger mtDNA recombination ensuring the transfer of adjacent regions, into the progeny of recombinant molecules. The recombination of the large segments may result in mitotically stable duplication of several genes. © 2021, The Author(s).},

keywords = {Fungi, Mitochondria},

pubstate = {published},

tppubtype = {article}

}

@article{Böhmer2020b,

title = {Comparison of microbial diversity during two different wine fermentation processes},

author = {M Böhmer and D Smoľak and K Ženišová and Z Čaplová and D Pangallo and A Puškárová and M Bučková and T Cabicarová and J Budiš and K Šoltýs and D Rusňáková and T Kuchta and T Szemes},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85091808679&doi=10.1093%2ffemsle%2ffnaa150&partnerID=40&md5=bc04ad6a27036f5f7562c73abecb183f},

doi = {10.1093/femsle/fnaa150},

issn = {15746968},

year  = {2020},

date = {2020-01-01},

journal = {FEMS microbiology letters},

volume = {367},

number = {18},

publisher = {NLM (Medline)},

abstract = {Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular. The present article deals with the comparison of two vinification approaches, namely spontaneous fermentation and fermentation controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the wines produced. The dynamics of microbial populations were determined during the fermentation process by a 16S and 28S rRNA next-generation sequencing approach. A profile of the volatile compounds during these fermentation processes was identified by solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between the autochthonous and inoculated batches were more evident. © The Author(s) 2020. Published by Oxford University Press on behalf of FEMS.},

keywords = {Bacteria, Food microbiome, Fungi, Metagenomics, Plants},

pubstate = {published},

tppubtype = {article}

}

@article{Planý20191151,

title = {Biogas production: evaluation of the influence of K2FeO4 pretreatment of maple leaves (Acer platanoides) on microbial consortia composition},

author = {M Planý and M Czolderová and L Kraková and A Puškárová and M Bučková and K Šoltys and J Budiš and T Szemes and T Mackulak and J -H Wu and D Pangallo},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85064487903&doi=10.1007%2fs00449-019-02112-x&partnerID=40&md5=49c72565995160169ee6d43ac9524510},

doi = {10.1007/s00449-019-02112-x},

issn = {16157591},

year  = {2019},

date = {2019-01-01},

journal = {Bioprocess and Biosystems Engineering},

volume = {42},

number = {7},

pages = {1151-1163},

publisher = {Springer Verlag},

abstract = {The potential of K2FeO4 as a pretreatment agent of a lignocellulosic material was examined on leaves of Acer platanodides as the sole substrate for biogas production by anaerobic digestion carried out through modelling laboratory-scaled semi-continuous reactors differing in loading rates and substrate (pretreated and untreated leaves). The quality of bioagas produced by K2FeO4-pretreated leaves was significantly better in terms of higher methane content and lower content of H2S. K2FeO4 had no crucial influence on growth inhibition of biogas-producing bacteria, which were analysed by comprehensive culture-independent methods utilising high-throughput sequencing of specific genes [bacterial and archaeal 16S rRNA, formyltetrahydrofolate synthetase gene (fhs), methyl-coenzyme M reductase α subunit gene (mcrA) and fungal internal transcribed spacers (ITS)]. The higher amount of CH4 in biogas utilising pretreated leaves as substrate could be caused by a shift to acetoclastic methanogenesis pathway, which was indicated by the higher amount of homoacetogenic bacteria and acetotrophic methanogens detected in those reactors. © 2019, Springer-Verlag GmbH Germany, part of Springer Nature.},

keywords = {Bacteria, Biogas production, Fungi, Metagenomics, Plants},

pubstate = {published},

tppubtype = {article}

}

@article{Sádecká2019382,

title = {Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia},

author = {J Sádecká and Z Čaplová and M Tomáška and K Šoltys and M Kopuncová and J Budiš and M Drončovský and E I Kolek and J Koreňová and T Kuchta},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85076215677&partnerID=40&md5=462a79588febfb4630b304b476f04a07},

issn = {13368672},

year  = {2019},

date = {2019-01-01},

journal = {Journal of Food and Nutrition Research},

volume = {58},

number = {4},

pages = {382-392},

publisher = {Food Reseach Institute},

abstract = {Ten industrially and traditionally produced versions of bryndza, a typical Slovakian ewes’ cheese, covering the dominating offer in the market in Slovakia, were studied regarding the contents of microorganisms and key volatile aromaactive compounds. Culture-based microbiological analysis was complemented by culture-independent analysis by high throughput sequencing on Illumina MiSeq platform using 16S rDNA and internal transcribed spacer amplicons. Aroma-active compounds extracted by headspace solid-phase microextraction were analysed by gas chromatographyolfactometry supported by gas chromatography-mass spectrometry. Bacterial microflora was found to be dominated by lactic acid bacteria, mostly lactococci, followed by streptococci, lactobacilli and leuconostocs. A portion of cheeses contained Enterobacteriaceae, pseudomonads or Chryseobacterium spp. and, exceptionally, coagulase-positive staphylococci at a legally acceptable level. Eukaryotic microflora was dominated by Dipodascaceae in most samples. Certain samples contained contaminants such as Mucor spp. Key aroma-active compounds comprised butanoic acid, δ-decalactone, acetic acid, diacetyl and guaiacol. Further significant aroma-active compounds were 3-methylbutanol, 3-methylbutanoic acid, 2-phenylethanol, octanoic acid and p-cresol. The results demonstrated that geographical location, involvement of pasteurization or admixture of the cows’ milk-based component do not entirely determine the aroma profile of bryndza cheese, but it appears to be the result of a complex interplay of the production technology and microorganisms. © 2019 National Agricultural and Food Centre (Slovakia).},

keywords = {Bacteria, Food microbiome, Fungi, Metagenomics},

pubstate = {published},

tppubtype = {article}

}

@article{Tomáška2019187,

title = {Microorganisms and volatile aroma-active compounds in “nite“and “vojky” cheeses},

author = {M Tomáška and Z Čaplová and J Sádecká and K Šoltys and M Kopuncová and J Budiš and M Drončovský and E Kolek and J Koreňová and T Kuchta},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85070496049&partnerID=40&md5=62737878bddf81c54e9649a0583d4e54},

issn = {13368672},

year  = {2019},

date = {2019-01-01},

journal = {Journal of Food and Nutrition Research},

volume = {58},

number = {2},

pages = {187-200},

publisher = {Food Reseach Institute},

abstract = {“Nite“and “vojky“are various string-like forms of a traditional cheese in Slovakia. These products are manufactured by shaping of pasteurized or raw cows’ or ewes’ milk-based lump cheeses after melting in hot water. Unsmoked versions of these cheeses from three producers were studied regarding the contents of microorganisms and volatile aroma-active compounds in four seasons during a year. Culture-based microbiological analysis was carried out using selective media. Because eukaryotic microflora was found to be negligible, culture-independent analysis was focused to prokaryotes, using 16S rDNA amplification coupled to high throughput sequencing on Illumina MiSeq platform (Illumina, San Diego, California, USA). Aroma-active compounds were extracted by headspace solid-phase microextraction and subsequently analysed by gas chromatography-olfactometry supported by gas chromatography-mass spectrometry. Microflora was found to be dominated by Lactococcus spp. with significant levels of Streptococcus spp., Lactobacillus spp. and Enterococcus spp. Dominant aroma-active compounds comprised butanoic acid, diacetyl and 3-methylbutanoic acid, the latter being profound in “nite“produced from unpasteurized ewes’ milk. Traditionally produced cheeses contained a more diverse prokaryotic microflora and had a stronger aroma profile containing a rich complex of volatile aroma-active compounds, while “nite“produced from pasteurized cows’ milk by industrial process contained a uniform microflora and had a weaker aroma profile. © 2019, Food Reseach Institute. All rights reserved.},

keywords = {Bacteria, Food microbiome, Fungi, Metagenomics},

pubstate = {published},

tppubtype = {article}

}

@article{Kraková20183294,

title = {The microbiomes of a XVIII century mummy from the castle of Krásna Hôrka (Slovakia) and its surrounding environment},

author = {L Kraková and K Šoltys and A Puškárová and M Bučková and L Jeszeová and M Kucharík and J Budiš and L Orovčík and T Szemes and D Pangallo},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053249745&doi=10.1111%2f1462-2920.14312&partnerID=40&md5=31ee6742ce17089e12cc092f5dc64938},

doi = {10.1111/1462-2920.14312},

issn = {14622912},

year  = {2018},

date = {2018-01-01},

journal = {Environmental Microbiology},

volume = {20},

number = {9},

pages = {3294-3308},

publisher = {Blackwell Publishing Ltd},

abstract = {This microbiological survey was performed to determine the conservation state of a mummy in the Slovak castle of Krásna Hôrka and its surrounding environment. Culture-dependent identification was coupled with biodegradation assays on keratin, gelatin and cellulose. Next Generation Sequencing (NGS) using Illumina platform was used for a deeper microbial investigation. Three environmental samples were collected: from the glass of the sarcophagus, from the air inside it, and from the air of the chapel where the mummy is located. Seven different samples were taken from mummy's surface: from the left ear, left-hand palm, left-hand nail, left instep, right hand, abdomen and mineral crystals embedded within the skin. Three internal organ samples, from the lung, pleura and stomach, were also included in this study. Together, the culture-dependent and culture-independent analyses revealed that the bacterial communities present had fewer taxa than the fungal ones. The mycobiome showed the largest variability and included Epicoccum nigrum, Penicillium spp., Alternaria spp., Aspergillus spp., Cladosporium spp. and Aureobasidium pullulans; many other Ascomycota and Basidiomycota genera were detected by NGS. The most interesting results came from the skin mineral crystals and the internal organs. The hydrolytic assays revealed those microorganisms which might be considered dangerous ‘mummy pathogens’. © 2018 Society for Applied Microbiology and John Wiley & Sons Ltd. © 2018 Society for Applied Microbiology and John Wiley & Sons Ltd},

keywords = {Bacteria, Biodeterioration, Fungi, Metagenomics},

pubstate = {published},

tppubtype = {article}

}

@article{Sulo2017571,

title = {The evolutionary history of Saccharomyces species inferred fromcompleted mitochondrial genomes and revision in the 'yeast mitochondrial genetic code'},

author = {P Sulo and D Szabóová and P Bielik and S Poláková and K Soltys and K Jatzová and T Szemes},

url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85043997344&doi=10.1093%2fdnares%2fdsx026&partnerID=40&md5=06765f8bce0a85c0d5b881f73efb11f8},

doi = {10.1093/dnares/dsx026},

issn = {13402838},

year  = {2017},

date = {2017-01-01},

journal = {DNA Research},

volume = {24},

number = {6},

pages = {571-583},

publisher = {Oxford University Press},

abstract = {The yeast Saccharomyces are widely used to test ecological and evolutionary hypotheses. A large number of nuclear genomic DNA sequences are available, but mitochondrial genomic data are insufficient. We completed mitochondrial DNA (mtDNA) sequencing from Illumina MiSeq reads for all Saccharomyces species. All are circularly mapped molecules decreasing in size with phylogenetic distance from Saccharomyces cerevisiae but with similar gene content including regulatory and selfish elements like origins of replication, introns, free-standing open reading frames or GC clusters. Their most profound feature is species-specific alteration in gene order. The genetic code slightly differs from well-established yeast mitochondrial code as GUG is used rarely as the translation start and CGA and CGC code for arginine. The multilocus phylogeny, inferred from mtDNA, does not correlate with the trees derived from nuclear genes. mtDNA data demonstrate that Saccharomyces cariocanus should be assigned as a separate species and Saccharomyces bayanus CBS 380T should not be considered as a distinct species due to mtDNA nearly identical to Saccharomyces uvarum mtDNA. Apparently, comparison of mtDNAs should not be neglected in genomic studies as it is an important tool to understand the origin and evolutionary history of some yeast species. © The Author 2017.},

keywords = {Assembly, Fungi, Mitochondria, Phylogeny},

pubstate = {published},

tppubtype = {article}

}