Microbiota of Non-Smoked Slovak Cheese “Parenica”

Our study was focused on rapid identification of selected groups of microorganisms from non-smoked cheese made from cow’s milk. The following groups of microorganisms were detected: lactic acid bacteria, total microbial counts, coliforms, yeast and filamentous microscopic fungi. The microbial groups were analyzed depending on sampling month from January to December. The microbial qualtity of samples were evaluated with classical microbiological method and than identified with mass spectrometry. The highest total microbial count was found in July - 3.42 log CFU/g. The presence of coliform bacteria was detected in three samples in the beginning of January and the counts increase in summer months. Microscopic filamentous fungi and yeast were present in all samples during the year with the highest counts during the summer months were observed. Altogether, 25 microbial genera were identified including families Candida, Cryptococcus, Kluyveromyces, Saccharomyces, Rhodotorula, Torulaspora, Yarrowia, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Escherichia, Klebsiella, Hafnia, Citrobacter, Bacillus, and Sphingomonas with mass spectrometry method. The lactic acid bacteria are one of the most important group of microorganisms in milk and milk products for production of typical sensory characteristics.