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.

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.

Antibacterial effects of hydrogen peroxide and caprylic acid on selected foodborne bacteria.

Bactericidal activity of caprylic acid (CA) and hydrogen peroxide (HP) was investigated in this study in order to design a suitable formulation for use in the food-processing industry. Antibacterial effects of the two chemicals were tested in vitro against the reference strains of Salmonella enterica subsp. enterica serotype Enteritidis CCM 4420, Escherichia coli CCM 3988, Listeria monocytogenes CCM 5578 and Staphylococcus aureus CCM 4223, as well as against the wild bacterial strains obtained from various food commodities (poultry meat, rabbit meat, raw milk sheep cheese 'Bryndza') and potable water.

Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses.

The objective of this study was to screen Lactobacillus plantarum strains isolated from the traditional Slovak raw sheep milk cheese for their inhibitory potential. Seventy-two strains were obtained from samples of raw sheep milk and raw sheep milk cheeses collected from April 2017 to September 2018, in 23 geographical areas of Eastern Slovakia, by inoculation of de Man, Rogosa, and Sharpe agar plates (Oxoid, Basingstoke, UK). Using both the genus- and species-specific PCR methods, 43 strains were identified as Lactobacillus spp.

Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat.

In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter.