The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region.

This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS.

Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance.

Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are and , which are common agents of nosocomial infections. However, enterococci also have important applications in the dairy industry, as they are used as non-starter lactic acid bacteria (NSLAB) in a variety of cheeses, especially artisanal cheeses.

Influence of different milking methods on milk quality based on somatic cell count and basic composition.

Introduction And Objective: Correlations between the number of milk somatic cells (SCC), the number of microorganisms, and the content of basic components of milk were studied on five farms (F1-F5) with cows of the same breed, but with different milking systems.

Material And Methods: From each farm, 50 Holstein Friesien milk samples were collected once a month (250 samples/month; n=3,000) during March 2022 - February 2023. Samples from farms F1 and F5 were tested for fat, protein, lactose, no fat dry matter content (FTIR spectroscopy), for the SCC (Fossomatic 7), and for the differential cells (Vetscan DC-Q).

Biofilm-Producing Ability of Obtained from Surfaces and Milk of Mastitic Cows.

This study was conducted to evaluate the incidence of mastitis in 153 dairy cows and to evaluate the kinetics of adhesion of isolates obtained from surfaces and milk in comparison with the reference strain (RS), CCM 4223. The surfaces of the floor, teat cup, and cow restraints were aseptically swabbed in three replicates (n = 27). Of the total number of infected cows (n = 43), 11 samples were found to be positive for , 12 samples tested positive for non-aureus staphylococci, 6 samples tested positive for spp.

Effectiveness of sanitation regime in a milking parlour to control microbial contamination of teats and surfaces teat cups'.

Introduction And Objective: The major sources of bacterial contamination of raw milk are post-harvest manipulation; therefore the disinfection of teat and teat cups which decrease the bacterial load has a positive impact on minimizing new infection rates. The aim of the study was determination of the incidence of pathogens on investigated surfaces, evaluation of the effectiveness of sanitation regime in the reduction of surface microbial load, and determination of the effectiveness of mechanical cleaning of teats in a milking parlour for dairy cows.

Material And Methods: Samples from surfaces were taken by microbiological swabs using a sterile cotton swab from area of 5×2 cm.

Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content.

Viticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples taken from fermenting must and young wine (the variety Tramín červený) in relation to the detected concentrations of biogenic amines during the fermentation process. In the examined samples, the number of yeasts and molds (from 3.

Detection of Gluten in Gluten-Free Foods of Plant Origin.

The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially produced isolation kit was confirmed to be the most effective procedure. The given isolation procedure was more effective in one-component gluten-free foods, where the concentration of the obtained DNA ranged from 80.

Detection of Resistant and Enterotoxigenic Strains of Isolated from Food of Animal Origin.

The topic of this work is the detection of antimicrobial resistance to strains and the genes encoding staphylococcal enterotoxins. It is considered a potential pathogen that can cause various-mostly inflammatory-diseases in immunosuppressed patients. The experimental part of the paper deals with the isolation of individual isolates from meat samples of , , , chicken thigh, beef thigh muscle, pork thigh muscle, and bryndza cheese.

Dairy Cows' Udder Pathogens and Occurrence of Virulence Factors in Staphylococci.

This study investigated 960 Slovak and Czech spotted cattle from four different conventional (non-organic) dairy herds located in Eastern Slovakia and Czechia during early lactation (14-100 days after calving). Dairy cows were examined clinically; milk from fore-stripping of each udder quarter was subjected to sensory examination and assessed by the California mastitis test (CMT), and laboratory analyses of bacterial pathogens in milk, including virulence factors, were conducted. Positive CMT scores (1-3) for one or more quarters were detected in 271 (28.

Antimicrobial Resistance of sp. Isolated from Cheeses.

and some species of coagulase-negative staphylococci, including , commonly cause intramammary infections. However, little attention was paid to the antimicrobial resistance of these species with respect to their occurrence in dairy products, for example, popular sheep and goat cheeses made from unpasteurized milk. The aim of this study was to investigate such sheep and goat cheeses for the occurrence and antimicrobial resistance of the relevant staphylococci species.

Antimicrobial Resistance of sp. Isolated from Sheep and Goat Cheeses.

This study aimed to calculate the proportion of antibiotic resistance profiles of , and isolated from traditional sheep and goat cheeses obtained from a selected border area of Slovakia with Hungary (region Slanské vrchy). A total of 110 sp. were isolated from cheese samples, of which 52 strains ( (12), (28), (12)) were represented.

Detection of Antimicrobial Resistance of Bacteria Isolated from Sheep's Milk and Cheese.

Antimicrobial and multidrug resistance is detected in nonaureus staphylococci, including , which commonly causes intramammary infections. Recent clinical studies point to the presence of methicillin-resistant Therefore, this study aims to determine the prevalence of this species in samples of sheep's milk and cheeses made from them. Isolates were identified by polymerase chain reaction and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF).

Maintaining Optimal Mammary Gland Health and Prevention of Mastitis.

In dairy industry, quality of produced milk must be more important than quantity without a high somatic cells count (SCC) or pathogens causing mastitis of dairy cows and consumer diseases. Preserving the good health of dairy cows is a daily challenge for all involved in primary milk production. Despite the increasing level of technological support and veterinary measures, inflammation of the mammary gland-mastitis, is still one of the main health problems and reasons for economic losses faced by cow farmers.