Microbiome Associated with Slovak Traditional Ewe's Milk Lump Cheese
| Authors | |
|---|---|
| Year of publication | 2021 |
| Type | Article in Periodical |
| Magazine / Source | Processes |
| MU Faculty or unit | |
| Citation | |
| Web | https://www.mdpi.com/2227-9717/9/9/1603 |
| Doi | http://dx.doi.org/10.3390/pr9091603 |
| Keywords | ewe; milk lump cheese; microbiome |
| Attached files | |
| Description | Worldwide consumers increasingly demand traditional/local products, to which those made from ewe's milk belong. In Slovakia, dairy products made from ewe's milk have a long tradition. A total of seventeen farmhouse fresh ewe's milk lump cheeses from various local farm producers in central Slovakia were sampled at farms and then analyzed. Based on the sequencing data analysis, the phylum Firmicutes dominated (60.92%) in ewe's lump cheeses, followed with the phylum Proteobacteria (38.23%), Actinobacteria (0.38%) and Bacteroidetes (0.35%). The phylum Firmicutes was represented by six genera, among which the highest amount possessed the genus Streptococcus (41.13%) followed with the genus Lactococcus (8.54%), Fructobacillus (3.91%), Enterococcus (3.18%), Staphylococcus (1.80%) and the genus Brochotrix (0.08%). The phylum Proteobacteria in ewe's lump cheeses involved eight Gram-negative genera: Pseudomonas, Acinetobacter, Enterobacter, Ewingella, Escherichia-Shigella, Pantoea and Moraxella. The phylum Bacteroidetes involved three genera: Bacteroides, Sphingobacterium and Chrysobacterium. Results presented are original; the microbiome of Slovak ewe's milk lump cheese has been not analyzed at those taxonomic levels up to now. |
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