Laurencík M, Sulo P, Sláviková E, Piecková E, Seman M, Ebringer L
Comenius University, Faculty of Natural Sciences, Department of Biochemistry, Mlynská dolina, Bratislava, 842 15, Slovakia.
Int J Food Microbiol. 2008 Sep 30;127(1-2):176-9. doi: 10.1016/j.ijfoodmicro.2008.06.016. Epub 2008 Jun 20.
We investigated the occurrence and diversity of yeasts and filamentous fungi in bryndza an artisanal Slovak soft spreadable cheese prepared from raw sheep milk or from a mixture of sheep and cow milk. Samples collected during four months of the summer production period from two locations (northern and southern parts of central Slovakia) contained 10(5)-10(7) (cfu) yeasts and about 10(2) (cfu) of mold per gram of wet weight. Further characterization by conventional taxonomy and sequence comparison of D1/D2 region from 26S rRNA gene revealed Mucor circinelloides v. Tieghem as the predominant filamentous fungus. A novel Geotrichum sp. together with Kluyveromyces (K. lactis/K. marxianus) was identified as the most abundant yeast species. Occasionally other yeasts, such as Candida inconspicua, Candida silvae, Pichia fermentans and Trichosporon domesticum were found. Conventional taxonomy readily identified isolates to the genus level, but DNA sequence comparison was capable of discriminating them at the species level.
我们研究了斯洛伐克一种传统手工制作的软质可涂抹奶酪——布林德扎奶酪中酵母和丝状真菌的存在情况及多样性，该奶酪由生羊奶或羊奶与牛奶的混合物制成。在夏季生产期的四个月里，从斯洛伐克中部的两个地点（北部和南部）采集的样本中，每克湿重含有10⁵ - 10⁷（cfu）个酵母和约10²（cfu）个霉菌。通过传统分类学以及对26S rRNA基因D1/D2区域的序列比较进一步鉴定发现，卷枝毛霉v. Tieghem是主要的丝状真菌。一种新的地霉属物种与克鲁维酵母属（乳酸克鲁维酵母/马克斯克鲁维酵母）被鉴定为最丰富的酵母种类。偶尔也会发现其他酵母，如隐匿假丝酵母、森林假丝酵母、发酵毕赤酵母和家生丝孢酵母。传统分类学很容易将分离株鉴定到属水平，但DNA序列比较能够在种水平上区分它们。
