Seasonal Shifts in Fungal and Microbial Consortia in a Traditional Bryndza Cheese-Producing Facility Over Several Years

The microbial communities in small Slovak enterprises producing Bryndza cheese play a crucial role in determining the microbiological safety and quality of the final products. To explore seasonal variations in these microbial communities, samples of raw materials, intermediary materials, environmental swabs, whey, and final products were collected and analyzed over three years using culture-based microbiological methods. In the second and third years, high-throughput sequencing was additionally applied to production surface swabs, focusing on fungal metagenomics in environmental samples for more detailed microbial composition analysis. This sequencing technique was also used to assess the fungal microbiota present in indoor air samples.

斯洛伐克生产布林扎奶酪（Bryndza cheese）的小型企业中的微生物群落，对最终产品的微生物安全性与品质起着至关重要的作用。为探究此类微生物群落的季节变化特征，研究团队在三年周期内采集了原料、中间产物、环境拭子、乳清及最终产品样本，并采用基于培养的微生物学方法完成分析。在研究的第二及第三年，团队还针对生产表面拭子额外应用了高通量测序技术，重点聚焦环境样本中的真菌宏基因组，以实现更精细的微生物群落组成解析。该测序技术亦被用于评估室内空气样本中的真菌菌群。