Whey prokaryota

Whey from previous production is often used as a natural starter in the technology of traditional Slovak cheese - bryndza. Bacterial microbiota of 16 samples of fresh and fermented whey from 8 producers was analysed. Culture-independent method based on 16S rRNA gene amplicon sequencing by Illumina MiSeq platform was used. Dominant Streptococcaceae and Enterobacteriaceae was observed followed by Lactobacillaceae and few families with varied values in different samples. The results show the efficiency of fermented whey for started of cheese maturing.