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 …

Artisanal white pickled cheese of Western Serbia is a product of complex microbial
community which detection by culture-dependent method only is hampered by its limitations …

Abstract “Bryndza” cheese is an important Slovak traditional regional product. New
knowledge on the role of microorganisms involved the “Bryndza” ripening process may …

Worldwide consumers increasingly demand traditional/local products, to which those made
from ewe's milk belong. In Slovakia, dairy products made from ewe's milk have a long …

Galactomyces candidus (orthographic variant: Galactomyces candidum) is a heterogeneous
species of Saccharomycetales that comprises dimorphic yeasts described previously under …

The aim of our study was to describe microorganisms which occur in the traditional Slovak
cheese „Bryndza “. There were a total of 60 cheese samples collected from ten different …

Karakačanski skakutanac is an artisanal fresh sheep cheese produced on a small scale in a
limited area of eastern Croatia. It is manufactured from unrefrigerated raw sheep milk …

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or
pasteurized milk. The specific microbiota of this cheese has never previously been fully …

The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and
yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses …

Diversity and dynamics of microbial cultures were studied during the production of May
bryndza cheese, a traditional Slovak cheese produced from unpasteurized ewes' milk …