Changes in microbial consortia in a traditional Bryndza cheese-producing facility during several years

Microbial consortia in small enterprises producing Bryndza cheese in Slovakia affect the microbiological safety and quality of the final products. To provide information on seasonal changes in composition of the microbial consortia, raw and intermediary materials, indoor environmental swabs, whey and final products in a traditional Bryndza cheese-producing facility were analysed during three years by culture-based microbiological methods. Further information on the composition of the microbiota was obtained for swabs from production surfaces in years 2 and 3 by high-throughput sequencing. The high-throughput sequencing analysis was carried out also for samples of the indoor air.