Spolupracovali sme na publikáciach
2023
7.
Planý, M.; Sitarčík, J.; Pavlović, J.; Budiš, J.; Koreňová, J.; Kuchta, T.; Pangallo, D.
Evaluation of bacterial consortia associated with dairy fermentation by ribosomal RNA (rrn) operon metabarcoding strategy using MinION device Journal Article
V: Food Bioscience, 51 , 2023, ISSN: 22124292.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome, Nanopore
@article{Planý2023,
title = {Evaluation of bacterial consortia associated with dairy fermentation by ribosomal RNA (rrn) operon metabarcoding strategy using MinION device},
author = {M. Planý and J. Sitarčík and J. Pavlović and J. Budiš and J. Koreňová and T. Kuchta and D. Pangallo},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144644933&doi=10.1016%2fj.fbio.2022.102308&partnerID=40&md5=605398b6214907690cf00209ead1a317},
doi = {10.1016/j.fbio.2022.102308},
issn = {22124292},
year = {2023},
date = {2023-01-01},
urldate = {2023-01-01},
journal = {Food Bioscience},
volume = {51},
publisher = {Elsevier Ltd},
abstract = {The ability of the third generation sequencing technologies to provide longer sequence reads contributes to the use of the longest possible amplicons as specific bacterial markers for metabarcoding studies. Nanopore sequencing technologies are increasingly used worldwide to profile microbiomes in environmental and food samples. The identification of beneficial or pathogenic bacteria in dairy fermented foods is related to their valuable health properties and also contributes to food safety issues. Here we described and optimised a PCR-based methodology of almost the entire ribosomal operon sequences (16S-ITS-23S) and their subsequent sequencing by MinION device. We used three different sequencing data processing and analysis strategies. Two of those utilized user-friendly software without the need of being conversant with any programming language. We tested all workflows on a simple mock community composed of a mixture of 7 bacterial DNA. Our scripted bioinformatics pipeline denoted as “AEROS”, representing an approach based on taxonomic classification with our reference database called AEROS-DB (Almost Entire Ribosomal Operon Sequences), was applied to traditional Slovak sheep cheese made from unpasteurized milk. All bacterial genera included in the mock community were detected with relatively small differences compared to the expected relative abundance using each of the three approaches. The AEROS approach provided more accurate composition data on this community at the species level as well. The results suggested that the use of almost entire rrn operon sequences in metabarcoding studies is suitable to analyze the bacterial consortia in cheeses and related dairy fermented products. © 2022 Elsevier Ltd},
keywords = {Bacteria, Food microbiome, Nanopore},
pubstate = {published},
tppubtype = {article}
}
The ability of the third generation sequencing technologies to provide longer sequence reads contributes to the use of the longest possible amplicons as specific bacterial markers for metabarcoding studies. Nanopore sequencing technologies are increasingly used worldwide to profile microbiomes in environmental and food samples. The identification of beneficial or pathogenic bacteria in dairy fermented foods is related to their valuable health properties and also contributes to food safety issues. Here we described and optimised a PCR-based methodology of almost the entire ribosomal operon sequences (16S-ITS-23S) and their subsequent sequencing by MinION device. We used three different sequencing data processing and analysis strategies. Two of those utilized user-friendly software without the need of being conversant with any programming language. We tested all workflows on a simple mock community composed of a mixture of 7 bacterial DNA. Our scripted bioinformatics pipeline denoted as “AEROS”, representing an approach based on taxonomic classification with our reference database called AEROS-DB (Almost Entire Ribosomal Operon Sequences), was applied to traditional Slovak sheep cheese made from unpasteurized milk. All bacterial genera included in the mock community were detected with relatively small differences compared to the expected relative abundance using each of the three approaches. The AEROS approach provided more accurate composition data on this community at the species level as well. The results suggested that the use of almost entire rrn operon sequences in metabarcoding studies is suitable to analyze the bacterial consortia in cheeses and related dairy fermented products. © 2022 Elsevier Ltd
6.
Artimová, R.; Játiová, M.; Baumgartnerová, J.; Lipková, N.; Petrová, J.; Maková, J.; Javoreková, S.; Hleba, L.; Medová, J.; Medo, J.
Microbial Communities on Samples of Commercially Available Fresh-Consumed Leafy Vegetables and Small Berries Journal Article
V: Horticulturae, 9 (2), 2023, ISSN: 23117524.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome
@article{Artimová2023,
title = {Microbial Communities on Samples of Commercially Available Fresh-Consumed Leafy Vegetables and Small Berries},
author = {R. Artimová and M. Játiová and J. Baumgartnerová and N. Lipková and J. Petrová and J. Maková and S. Javoreková and L. Hleba and J. Medová and J. Medo},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85149063046&doi=10.3390%2fhorticulturae9020150&partnerID=40&md5=e3ba1bfcd4f74a841455e98c9dedf4dc},
doi = {10.3390/horticulturae9020150},
issn = {23117524},
year = {2023},
date = {2023-01-01},
urldate = {2023-01-01},
journal = {Horticulturae},
volume = {9},
number = {2},
publisher = {MDPI},
abstract = {Microbial communities on fresh-consumed plant products are an important predictor of quality and safety for the consumer. Totally, 45 samples of berry fruits (8 blackberries, 9 blueberries, 8 strawberries, 8 raspberries, 12 currants) and 40 samples of leafy vegetables (20 lettuce, 6 cornsalad, 8 rocket, 8 spinach) were analyzed using cultivation and DNA-depended methods. Total aerobic count, coliforms, and yeasts were significantly lower in fruits while counts of filamentous fungi were similar. Pantoea, Enterobacter, and Klebsiella were the most common colonies grown on VRBL agar. Salmonella was detected in single sample of cornsalad using qPCR but no sample contained Escherichia coli harboring stx1, stx2 and intimin genes. Sequencing of V4 region of bacteria 16S rRNA and ITS2 region of fungi amplified from plant tissue-extracted DNA confirmed different composition of fruit and vegetable microbiome. Pre-enrichment of bacteria in phosphate buffered water allowed deeper analysis of Enterobacteriaceae using V4–V5 region of 16S rRNA while differences among communities were described similarly. Pantoea, Klebsiella, or Staphylococcus were more frequent in berries while Pseudomonas, Flavobacterium, or Sphingobacterium in leafy vegetables. Comparison of inner and outer leaves of head-forming lettuces (6 iceberg, 5 romain) showed that outer leaves are colonized by more bacteria with higher diversity. Microbiological safety of fresh production requires more attention as the potentially pathogenic bacteria were detected, particularly in leafy vegetables. However, the true pathogenicity of such bacteria needs further research. © 2023 by the authors.},
keywords = {Bacteria, Food microbiome},
pubstate = {published},
tppubtype = {article}
}
Microbial communities on fresh-consumed plant products are an important predictor of quality and safety for the consumer. Totally, 45 samples of berry fruits (8 blackberries, 9 blueberries, 8 strawberries, 8 raspberries, 12 currants) and 40 samples of leafy vegetables (20 lettuce, 6 cornsalad, 8 rocket, 8 spinach) were analyzed using cultivation and DNA-depended methods. Total aerobic count, coliforms, and yeasts were significantly lower in fruits while counts of filamentous fungi were similar. Pantoea, Enterobacter, and Klebsiella were the most common colonies grown on VRBL agar. Salmonella was detected in single sample of cornsalad using qPCR but no sample contained Escherichia coli harboring stx1, stx2 and intimin genes. Sequencing of V4 region of bacteria 16S rRNA and ITS2 region of fungi amplified from plant tissue-extracted DNA confirmed different composition of fruit and vegetable microbiome. Pre-enrichment of bacteria in phosphate buffered water allowed deeper analysis of Enterobacteriaceae using V4–V5 region of 16S rRNA while differences among communities were described similarly. Pantoea, Klebsiella, or Staphylococcus were more frequent in berries while Pseudomonas, Flavobacterium, or Sphingobacterium in leafy vegetables. Comparison of inner and outer leaves of head-forming lettuces (6 iceberg, 5 romain) showed that outer leaves are colonized by more bacteria with higher diversity. Microbiological safety of fresh production requires more attention as the potentially pathogenic bacteria were detected, particularly in leafy vegetables. However, the true pathogenicity of such bacteria needs further research. © 2023 by the authors.
2021
5.
Ženišová, K; Cabicarová, T; Sidari, R; Kolek, E; Pangallo, D; Szemes, T; Kuchta, T
Effects of co-fermentation with lachancea thermotolerans or metschnikowia pulcherrima on concentration of aroma compounds in pinot blanc wine Journal Article
V: Journal of Food and Nutrition Research, 60 (1), pp. 87-91, 2021, ISSN: 13368672.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome, Fungi
@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}
}
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).
2020
4.
Böhmer, M; Smoľak, D; Ženišová, K; Čaplová, Z; Pangallo, D; Puškárová, A; Bučková, M; Cabicarová, T; Budiš, J; Šoltýs, K; Rusňáková, D; Kuchta, T; Szemes, T
Comparison of microbial diversity during two different wine fermentation processes Journal Article
V: FEMS microbiology letters, 367 (18), 2020, ISSN: 15746968.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome, Fungi, Metagenomics, Plants
@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}
}
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.
2019
3.
Pangallo, D; Kraková, L; Puškárová, A; Šoltys, K; Bučková, M; Koreňová, J; Budiš, J; Kuchta, T
Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation Journal Article
V: Food Microbiology, 82 , pp. 416-425, 2019, ISSN: 07400020.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome, Metagenomics, Transcriptomics
@article{Pangallo2019416,
title = {Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation},
author = {D Pangallo and L Kraková and A Puškárová and K Šoltys and M Bučková and J Koreňová and J Budiš and T Kuchta},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85063597246&doi=10.1016%2fj.fm.2019.03.015&partnerID=40&md5=ebfc8c9f9e3d1955df5b867600b581a5},
doi = {10.1016/j.fm.2019.03.015},
issn = {07400020},
year = {2019},
date = {2019-01-01},
journal = {Food Microbiology},
volume = {82},
pages = {416-425},
publisher = {Academic Press},
abstract = {The catabolism of milk protein in cheese is one way how the microorganisms influence the sensorial characteristics of the final product. In this investigation, we paid attention to four genes [prtP (cell-envelope proteinase gene), pepX (X-prolyl dipeptidyl aminopeptidase gene), pepN (aminopeptidase gene) and bcaT (branched chain aminotransferase gene)] responsible for the production of volatile aroma-active compounds from milk proteins by lactic acid bacteria (LAB). We studied the dynamics of these genes and their corresponding LAB host, during the maturation of a raw ewes’ milk-based cheese, using metagenomics and metatranscriptomics approaches. The transcriptome-oriented experiments included the analysis of total RNA (at three stages of cheese maturation) and also the construction of specific cDNA sub-libraries of the abovementioned genes. The proteolytic transcriptome analysis was supported by following the transcription activity of 16S rRNA gene and by metagenomic investigation. The combination of the described methods permitted to screen the dynamics of targeted genes throughout the cheese production. Lactococci were the major players in the LAB group, but the analysis provided also information on the role and properties of members of the genus Lactobacillus, such as Lb. rhamnosus, Lb. helveticus, Lb. pentosus, Lb. curvatus, Lb. parabuchneri, Lb. plantarum, Lb. brevis, Lb. delbrueckii, Lb. paracasei, Lb. fermentum and Lb. heilongjiangensis, proteolysis-related genes of which were active during cheese ripening. © 2019 Elsevier Ltd},
keywords = {Bacteria, Food microbiome, Metagenomics, Transcriptomics},
pubstate = {published},
tppubtype = {article}
}
The catabolism of milk protein in cheese is one way how the microorganisms influence the sensorial characteristics of the final product. In this investigation, we paid attention to four genes [prtP (cell-envelope proteinase gene), pepX (X-prolyl dipeptidyl aminopeptidase gene), pepN (aminopeptidase gene) and bcaT (branched chain aminotransferase gene)] responsible for the production of volatile aroma-active compounds from milk proteins by lactic acid bacteria (LAB). We studied the dynamics of these genes and their corresponding LAB host, during the maturation of a raw ewes’ milk-based cheese, using metagenomics and metatranscriptomics approaches. The transcriptome-oriented experiments included the analysis of total RNA (at three stages of cheese maturation) and also the construction of specific cDNA sub-libraries of the abovementioned genes. The proteolytic transcriptome analysis was supported by following the transcription activity of 16S rRNA gene and by metagenomic investigation. The combination of the described methods permitted to screen the dynamics of targeted genes throughout the cheese production. Lactococci were the major players in the LAB group, but the analysis provided also information on the role and properties of members of the genus Lactobacillus, such as Lb. rhamnosus, Lb. helveticus, Lb. pentosus, Lb. curvatus, Lb. parabuchneri, Lb. plantarum, Lb. brevis, Lb. delbrueckii, Lb. paracasei, Lb. fermentum and Lb. heilongjiangensis, proteolysis-related genes of which were active during cheese ripening. © 2019 Elsevier Ltd
2.
Sádecká, J; Čaplová, Z; Tomáška, M; Šoltys, K; Kopuncová, M; Budiš, J; Drončovský, M; Kolek, E I; Koreňová, J; Kuchta, T
Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia Journal Article
V: Journal of Food and Nutrition Research, 58 (4), pp. 382-392, 2019, ISSN: 13368672.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome, Fungi, Metagenomics
@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}
}
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).
1.
Tomáška, M; Čaplová, Z; Sádecká, J; Šoltys, K; Kopuncová, M; Budiš, J; Drončovský, M; Kolek, E; Koreňová, J; Kuchta, T
Microorganisms and volatile aroma-active compounds in “nite“and “vojky” cheeses Journal Article
V: Journal of Food and Nutrition Research, 58 (2), pp. 187-200, 2019, ISSN: 13368672.
Abstrakt | Linky | BibTeX | Značky: Bacteria, Food microbiome, Fungi, Metagenomics
@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}
}
“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.