The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

Miroslava Kačániová,Lucia Godočí­Ková,Soňa Felsöciová,Peter Haščí­K,Elena Horská,Simona Kunová,Ľudmila Nagyová,Jana Štefániková

doi:10.5219/1239

Miroslava Kačániová, Lucia GodočíKová + Show 6 more

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https://doi.org/10.5219/1239

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Abstract

The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.

Highlights

Slovak „Bryndza“ is a natural white, gently spreadable, slightly moist fresh ripened cheese with curds and own texture, made in a traditional way from well-fermented ripened ewe's lump cheese.A characteristic feature of the production of Slovak „Bryndza“ is the crushing and grinding of mature ewe's or a mixture of ewe's and cow's lump cheese and their mixing with salt or specially prepared saline solution to achieve the required composition, which distinguishes this production from the production of other ewe's cheese produced outside Slovakia
Total bacterial count in ewe's cheese ranged from 3.87 ±0.58 CFU.g-1 from west Slovak producers to 4.32 ±0.17 CFU.g-1 from middle Slovak producers
The number of lactic acid bacteria ranged from 3.14 ±0.09 CFU.g-1 from east Slovak producers to 3.24 ±0.21 CFU.g-1 in the bryndza cheeses from west Slovak producers

Summary

Introduction

Slovak „Bryndza“ is a natural white, gently spreadable, slightly moist fresh ripened cheese with curds and own texture, made in a traditional way from well-fermented ripened ewe's lump cheese.A characteristic feature of the production of Slovak „Bryndza“ is the crushing and grinding of mature ewe's or a mixture of ewe's and cow's lump cheese and their mixing with salt or specially prepared saline solution to achieve the required composition, which distinguishes this production from the production of other ewe's cheese produced outside Slovakia. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition.

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