Diversity of fungi in the traditional Slovak cheese “Parenica”

Miroslava Kačániová, Soňa Felsöciová, Peter Haščík, Ľudmila Nagyová, Elena Horská, Margarita Terentjeva, Simona Kunová


Fungi as a group are some of the most resilient spoilage microorganisms and are capable of overcoming the control strategies utilized by the food industry. Various fungal propagules are rapidly dispersed by water and air, survive under extreme conditions, and sustainably increase in biomass. The aim of this study were isolation and identification of microscopic filamentous fungi from traditional cow cheese. Altogether, 40 samples of Slovak national cheese “Parenica“ were examined. The cheese samples included non-smoked cheese and smoked cheese. Microscopic fungi in cheese samples were detected on Malt extract agar by spread plate method. The number of microscopic fungi ranged from 1.89 log cfu. g-1 to 2.65 log cfu. g-1. A total of 129 isolates of microscopic fungi were obtained in this study. The most abundant fungi belonged to genera Alternaria and Penicillium (50% frequency). The high frequency was also detected for Aspergillus (45%) and Cladosporium (45%) but with lesser relative density. Alternaria sp., Aspergillus niger, Aspergillus sp., Cladosporium sp., Mucor sp., Penicillium sp. and Rhizopus sp. were isolated from non-smoked and smoked cheese.


Slovak traditional cheese, microscopic filamentous fungi

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