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Journal of Food and Nutrition Research
Online First Articles

Sádecká, J. – Čaplová, Z. – Tomáška, M. – Šoltys, K. – Kopuncová, M. – Budiš, J. – Drončovský, M. – Kolek, E. – Koreňová, J. – Kuchta, T.
Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia


Tomáš Kuchta, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, P. O. Box 25, SK-82475 Bratislava, Slovakia. E-mail: tomas.kuchta@nppc.sk

Received 27 September 2019; 1st revised 21 October 2019; accepted 4 November 2019; published online 20 November 2019

Súhrn: 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 aroma-active 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 chromatography-olfactometry 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, delta-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.

Kľúčové slová: cheese; lactic acid bacteria; high throughput sequencing; gas chromatography-olfactometry

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