Microbial analysis of ovine cheese by next generation sequencing

Authors

  • Vladimir Kmet Institute of Animal Physiology, Slovak Academy of Sciences
  • Dobroslava Bujnakova Institute of Animal Physiology, Slovak Academy of Sciences

DOI:

https://doi.org/10.14806/ej.21.A.806

Abstract

Ovine cheese is a good source for isolation of wild lactobacilli-potential starter cultures.  This study aimed to analyse microbiota of the ovine cheese (Slovak Bryndza) and to investigate the presence of Lactobacillus antibiotic resistance, virulence or probiotic genes by pyrosequencing.

Author Biography

  • Dobroslava Bujnakova, Institute of Animal Physiology, Slovak Academy of Sciences
    Microbiology, scientist
EJ 21.A

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Published

2015-03-25

Issue

Vol. 21: Supplement A

Section

Posters

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