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Metagenomic analysis of Slovak bryndza cheese using next-generation 16S rDNA amplicon
Názov Metagenomic analysis of Slovak bryndza cheese using next-generation 16S rDNA amplicon Autor Planý Matej Spoluautori Kuchta T. Šoltýs K. Szemeš T. Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Siekel P. Zdroj.dok. Nova Biotechnologica et Chimica. Vol. 15, no. 1 (2016), p. 23-34 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy DICAKOVA, Z. - BYSTRICKY, P. - SEMJON, B. - BAUER, S. - VALI, S. - PAULSEN, P. Contents of biogenic amines and microbiota in typical slowak cheeses. In JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE. JAN-FEB 2018, vol. 69, no. 1, p. 4-9. BORIS, S. - MARTIN, K. - MATEJ, P. - ANNA, R. - JANA, M. - BOHUSLAVA, T. - EVA, D. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2018, vol. 21, no. 1, p. 1508-1522. SHANGPLIANG, H.N.J. - RAI, R. - KEISAM, S. - JEYARAM, K. - TAMANG, J.P. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. In SCIENTIFIC REPORTS. JAN 24 2018, vol. 8. KOPCAKOVA, A. - DUBIKOVA, K. - SUL'AK, M. - JAVORSKY, P. - KMET, V. - LAUKOVA, A. - PRISTAS, P. Restriction-modification systems and phage resistance of enterococci from ewe milk. In LWT-FOOD SCIENCE AND TECHNOLOGY. JUL 2018, vol. 93, p. 131-134. SEMJON, B. - REITZNEROVA, A. - POLAKOVA, Z. - VYROSTKOVA, J. - MAL'OVA, J. - KORENEKOVA, B. - DUDRIKOVA, E. - LOVAYOVA, V. The effect of traditional production methods on microbial, physico-chemical and sensory properties of 'Slovenska bryndza' Protected Geographical Indication cheese. In INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. AUG 2018, vol. 71, no. 3, p. 709-716. KOPCAKOVA, A. - KISKOVA, J. - JAVORSKY, P. - PRISTAS, P. The genome sequence of Enterococcus faecium 8S3, lactic acid-producing bacterium from Slovak cheese - bryndza with biotechnological potential. In BIOLOGIA. NOV 2018, vol. 73, no. 11, p. 1159-1162. GAGLIO, R. - FRANCIOSI, E. - TODARO, A. - GUARCELLO, R. - ALFEO, V. - RANDAZZO, C.L. - SETTANNI, L. - TODARO, M. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, OCT 2020, vol. 136. STEFANIKOVA, J. - DUCKOVA, V. - MISKEJE, M. - KACANIOVA, M. - CANIGOVA, M. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. In FOODS. SEP 2020, vol. 9, no. 9. LAUKOVA, A. - TOMASKA, M. - KMET, V. - STROMPFOVA, V. - SIMONOVA, M.P. - DVOROZNAKOVA, E. Slovak Local Ewe's Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain. In FOODS. DEC 2021, vol. 10, no. 12. LAUKOVA, A. - MICENKOVA, L. - SIMONOVA, M.P. - FOCKOVA, V. - SCERBOVA, J. - TOMASKA, M. - DVOROZNAKOVA, E. - KOLOSTA, M. Microbiome Associated with Slovak Traditional Ewe's Milk Lump Cheese. In PROCESSES. SEP 2021, vol. 9, no. 9. DE PAULA, A.C.L. - MEDEIROS, J.D. - FERNANDES, G.R. - DA SILVA, V.L. - DINIZ, C.G. Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, MAR 2021, vol. 139. Kategória ADNB - Vedecké práce v domácich neimpaktovaných časopisoch registrovaných vo WOS Core Collection alebo SCOPUS Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2016 Registrované v SCOPUS DOI 10.1515/nbec-2016-0003 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore N rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2016 2015 0.168 Q4
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