title: Microbial diversity and dynamics during the production of May bryndza cheese.
abstract: Diversity and dynamics of microbial cultures were studied during the production of May bryndza cheese, a traditional Slovak cheese produced from unpasteurized ewes' milk. Quantitative culture-based data were obtained for lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, E. coli, staphylococci, coagulase-positive staphylococci, yeasts, fungi and Geotrichum spp. in ewes' milk, curd produced from it and ripened for 0 - 10 days, and in bryndza cheese produced from the curd, in three consecutive batches. Diversity of prokaryotes and eukaryotes in selected stages of the production was studied by non-culture approach based on amplification of 16S rDNA and internal transcribed spacer region, coupled to denaturing gradient gel electrophoresis and sequencing. The culture-based data demonstrated an overall trend of growth of the microbial population contributing to lactic acid production and to ripening of the cheese, lactobacilli, lactococci and Geotrichum spp. growing up to densities of 10(8) CFU/g, 10(9) CFU/g and 10(5) CFU/g, respectively, in all three consecutive batches of bryndza cheese. The diversity of bacteria encompassed Acinetobacter calcoaceticus, Acinetobacter guillouiae, Acinetobacter sp., Acinetobacter johnsonii, Citrobacter braakii, Clostridium bartlettii, Corynebacterium callunae, Corynebacterium maris, Enterobacter aerogenes, Enterobacter asburiae, Enterobacter hormaechei, Enterococcus faecium, Enterococcus pallens, Escherichia coli, Haemophilus haemolyticus, Hafnia alvei, Kluyvera cryocrescens, Lactobacillus helveticus, Lactococcus garvieae, Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis, "Leuconostoc garlicum", Mannheimia glucosida, Mannheimia haemolytica, Pseudomonas sp., Ps. fluorescens, "Ps. reactans", Raoultella ornithinolytica, R. terrigena, "Rothia arfidiae", Staphylococcus aureus, Staph. epidermidis, Staph. felis, Staph. pasteuri, Staph. sciuri, Staph. xylosus, Streptococcus parauberis, Str. thermophilus and Variovorax paradoxus. The diversity of yeasts and fungi encompassed Alternaria alternata, "Ascomycete sp.", Aspergillus fumigatus, Beauveria brongniartii, Candida xylopsoci, C. inconspicua, Cladosporium cladosporioides, Debaromyces hansenii, Fomes fomentarius, Galactomyces candidus, Gymnoascus reesii, Chaetomium globosum, Kluyveromyces marxianus, Metarhizium anisopliae, Penicillium aurantiogriseum, P. camemberti, P. freii, P. polonicum, P. viridicatum, Pichia kudriavzevii, Sordaria alcina, Trichosporon lactis and Yarrowia lipolytica.
authors.affiliation: Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia.
authors.forename: Domenico
authors.initials: D
authors.lastname: Pangallo
authors.affiliation: Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia; Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.
authors.forename: Nikoleta
authors.initials: N
authors.lastname: Saková
authors.affiliation: Department of Microbiology and Molecular Biology, Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovakia.
authors.forename: Janka
authors.initials: J
authors.lastname: Koreňová
authors.affiliation: Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia.
authors.forename: Andrea
authors.initials: A
authors.lastname: Puškárová
authors.affiliation: Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia.
authors.forename: Lucia
authors.initials: L
authors.lastname: Kraková
authors.affiliation: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.
authors.forename: Lubomír
authors.initials: L
authors.lastname: Valík
authors.affiliation: Department of Microbiology and Molecular Biology, Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovakia.
authors.forename: Tomáš
authors.initials: T
authors.lastname: Kuchta
mesh_terms: D000818:Animals; D001419:Bacteria / Q000235:genetics; D018407:Bacterial Physiological Phenomena; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D021903:DNA, Ribosomal Spacer / Q000235:genetics; D005516:Food Microbiology; D005658:Fungi / Q000235:genetics / Q000502:physiology*; D008892:Milk / Q000382:microbiology; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012756:Sheep
chemical_list: D021903:DNA, Ribosomal Spacer; D012336:RNA, Ribosomal, 16S
keywords: Bacteria; Denaturing gradient gel electrophoresis (DGGE); Ewes' cheese; Fungi; Microbial dynamic; Yeasts