Mikrobiálna diverzita a sekundárne metabolity prítomné v tradičných slovenských syroch
The microbial diversity and secondary metabolites in traditional Slovak cheeses
Program: VEGA
Zodpovedný riešiteľ: Mgr. Mikušová Petra, PhD.
Annotation: Dairy products play an important role in nutrition and require permanent monitoring of microbial contamination. This is due to toxic metabolites produced mainly by microscopic fungi pose a health risk to the consumer. Actual, routine monitoring of cheeses is focused only on regulated AFM1. The aim of this project is to expand and deepen knowledge about the diversity of microcenosis, as well as the detection of their metabolites present in cheeses. Should we not find out the current situation in Slovakia, also on the basis of scientific works, which informs about new metabolites as well as new species of microscopic fungi in dairy products such as cheese? From this point of view, scientific questions concerning the presence of undesirable secondary metabolites in cheeses, their quantity as well as the precise identification of their potential producers are highly important.
Duration: 1.1.2021 – 31.12.2024