ADN Identification of Staphylococcus spp. isolated from food by two methods / Regecová Ivana, Výrostková Jana, Zigo František, Pipová Monika , Jevinová Pavlína, Demjanová Soňa. In: Journal of Microbiology, Biotechnology and Food Sciences. - ISSN 1338-5178. - Vol. 10, no. 4 (2021), p. 546-552.

Basic data
OCA1. Surname awarded to the assessed person	Pipová
OCA2. Name awarded to the assessed person	Monika
OCA3. Degrees awarded to the assessed person	Assoc. prof. , DVM, CSc.
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6030
OCA5. Area of assessment	study programme feed and foodstuff safety · I. degree
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2021
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	253725
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioForm&sid=39B3F1A9CB8F598F763E2CDD7C
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://www.webofscience.com/wos/woscc/full-record/WOS:000637196900005
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	ADN Identification of Staphylococcus spp. isolated from food by two methods / Regecová Ivana, Výrostková Jana, Zigo František, Pipová Monika , Jevinová Pavlína, Demjanová Soňa. In: Journal of Microbiology, Biotechnology and Food Sciences. - ISSN 1338-5178. - Vol. 10, no. 4 (2021), p. 546-552.
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://www.proquest.com/docview/2575862464?pq-origsite=gscholar&fromopenview=true&sourcetype=Scholarly%20Journals
OCA14. Characteristics of the author's contribution
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.
Other data
OCA16. Annotation of the output in English	The aim of this study was to compare the suitability of two methods for species identification of staphylococci isolated from food matrices. One hundred and ninety-three staphylococcal strains were isolated from samples of alaska pollock meat (Theragra chalcogramma), atlantic mackerel meat (Scomber scombrus), atlantic herring meat (Clupea harengus), and femoral muscle samples of the wild pheasants (Phasianus colchicus), wild rabbits (Oryctolagus cuniculus) and bryndza cheese. Species identification was also performed by matrix-assisted-laserdesorption-ionization-mass-spectrometry on the basis of which 5 species of staphylococci were determined: S. aureus, S. epidermidis, S. capitis, S. haemolyticus, S. warneri. Subsequently, the presence of the 16S rDNA gene was confirmed by PCR assay; a specific sequence for S. aureus species; putative transcriptional regulator gene serp0107, a specific sequence of the sodA gene was used to identify S. epidermidis and to identify S. warneri, S. haemolyticus, S. capitis species. When comparing the results of identification by PCR assay and matrix-assisted-laser-desorption ionization-mass-spectrometry, the identification at the genus level was identical in all cases (100%). However, the discrepancies in results were confirmed at the species level, where congruence for identification of isolates by PCR assay and matrix-assisted-laser-desorption-ionization-mass-spectrometry was only 80%. For these isolates, the score value ranged from 1.953 to 2.564.
OCA17. List of maximum 5 most significant citations corresponding to the output
OCA18. Characteristics of the output's impact on socio-economic practice
OCA19. Characteristics of the output and related activities' impact on the educational process