| Basic data |
|---|
| OCA1. Surname awarded to the assessed person | Dudriková |
|---|
| OCA2. Name awarded to the assessed person | Eva |
|---|
| OCA3. Degrees awarded to the assessed person | Assoc. prof. , DVM, PhD |
|---|
| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6005 |
|---|
| OCA5. Area of assessment | study programme the market and quality of foodstuffs · II. degree |
|---|
| OCA6. Category of the research/artistic/other output | |
|---|
| OCA7. Year of publication of the research/artistic/other output | 2020 |
|---|
| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | |
|---|
| OCA9. Hyperlink to the record in CRPA or CRAA | |
|---|
| 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://pubmed.ncbi.nlm.nih.gov/32600768/ |
|---|
| 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 | VATAŠČINOVÁ, Tatiana - PIPOVÁ, Monika - FRAQUEZA, Maria Joao - MAĽA, Pavel - DUDRIKOVÁ, Eva - DRÁŽOVSKÁ, Monika - LAUKOVÁ, Andrea. Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses. In Journal of Dairy Science. ISSN 0022-0302, 2020, vol. 103, no. 8, p. 6900-6903. (2020: 4.034 - IF, 4.354 - IF 5y, 191 - H-index, 1.483 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q). (2020 - Current Contents). |
|---|
| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
|---|
| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | • https://www.sciencedirect.com/science/article/pii/S0022030220304720?via%3Dihub |
|---|
| OCA14. Characteristics of the author's contribution | The author arranged the methodological management of the experiment. |
|---|
| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | The objective of this study was to screen Lactobacillus plantarum strains isolated from the traditional Slovak raw sheep milk cheese for their inhibitory potential. Seventy-two strains were obtained from samples of raw sheep milk and raw sheep milk cheeses collected from April 2017 to September 2018, in 23 geographical areas of Eastern Slovakia, by inoculation of de Man, Rogosa, and Sharpe agar plates (Oxoid, Basingstoke, UK). Using both the genus- and species-specific PCR methods, 43 strains were identified as Lactobacillus spp., and 10 strains were confirmed as Lb. plantarum. First, the whole bacterial cultures of Lb. plantarum strains were tested by disc diffusion assay. All showed very good antibacterial activities against 6 selected foodborne pathogens, including Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Then, cell-free neutralized supernatants and partially purified bacteriocins were prepared from the 4 Lb. plantarum strains that exhibited the best antibacterial potential, and they were tested the same way as the whole bacterial cultures. Seven of the 10 Lb. plantarum strains harbored the plnEF gene, 3 strains harbored the plnD gene, and 2 strains possessed both the plnA and plnC genes that encode the production of the respective plantaricins. The presence of both plnR and plnL genes was only detected in a single Lb. plantarum isolate. Based on the results of this study, 4 strains of Lb. plantarum appeared to be suitable candidates for further testing in the dairy manufacturing sector, particularly in the production of raw sheep milk products. |
|---|
| Other data |
|---|
| OCA16. Annotation of the output in English | The objective of this study was to screen Lactobacillus plantarum strains isolated from the traditional Slovak raw sheep milk cheese for their inhibitory potential. Seventy-two strains were obtained from samples of raw sheep milk and raw sheep milk cheeses collected from April 2017 to September 2018, in 23 geographical areas of Eastern Slovakia, by inoculation of de Man, Rogosa, and Sharpe agar plates (Oxoid, Basingstoke, UK). Using both the genus- and species-specific PCR methods, 43 strains were identified as Lactobacillus spp., and 10 strains were confirmed as Lb. plantarum. First, the whole bacterial cultures of Lb. plantarum strains were tested by disc diffusion assay. All showed very good antibacterial activities against 6 selected foodborne pathogens, including Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Then, cell-free neutralized supernatants and partially purified bacteriocins were prepared from the 4 Lb. plantarum strains that exhibited the best antibacterial potential, and they were tested the same way as the whole bacterial cultures. Seven of the 10 Lb. plantarum strains harbored the plnEF gene, 3 strains harbored the plnD gene, and 2 strains possessed both the plnA and plnC genes that encode the production of the respective plantaricins. The presence of both plnR and plnL genes was only detected in a single Lb. plantarum isolate. Based on the results of this study, 4 strains of Lb. plantarum appeared to be suitable candidates for further testing in the dairy manufacturing sector, particularly in the production of raw sheep milk products. |
|---|
| OCA17. List of maximum 5 most significant citations corresponding to the output | SCANO, Alessandra - BARBERIS, Antonio - ORRU, Germano - FAIS, Sara - PUGGIONI, Francesca - SPISSU, Ylenia - SERRA, Pier Andrea - D\'HALLEWIN, Guy. Pseudomonas aeruginosa as a Potential Contaminant of Packed Fresh-Cut Lettuce in a Controlled Atmosphere. The Role of Phenotypes muc(+)/muc(-). In BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY. ISSN 2069-5837, 2021, vol. 11, no. 2, pp. 8716-8724., Registrované v: WoS
HEGAB, Ola W. - ABDEL-LATIF, Eman F. - ZAKI, Hamdy M. B. A. - MOAWAD, Ashraf A. Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. In OPEN VETERINARY JOURNAL. ISSN 2226-4485, 2021, vol. 11, no. 3, pp. 356-363., Registrované v: WoS
MLAMBO, Larry Kurai - ABBASILIASI, Sahar - TANG, Hock Wei - NG, Zhang Jin - PARUMASIVAM, Thaigarajan - HANAFIAH, Khayriyyah Mohd - AL-SHAMMARY, Aemen Ali Kudayr - TAN, Joo Shun. Bioactive Metabolites of Lactiplantibacillus plantarum K014 Against Methicillin-Resistant Staphylococcus aureus ATCC43300 and In Vitro Evaluation of Its Antibacterial, Antioxidant and Anti-inflammatory Activities. In CURRENT MICROBIOLOGY, 2022, vol. 79, no. 12, pp. ISSN 0343-8651. Dostupné na: https://doi.org/10.1007/s00284-022-03038-6., Registrované v: WOS
GARIN-MURGUIALDAY, Nerea - ESPINA, Laura - VIRTO, Raquel - PAGÁN, Rafael. Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry. In Applied Sciences (Switzerland), 2024-05-01, 14, 10, pp. Dostupné na: https://doi.org/10.3390/app14104016., Registrované v: SCOPUS
FERNANDES, Nathália - LOFORTE, Yara - CADAVEZ, Vasco - GONZALES-BARRON, Ursula. Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study. In Foods, 2024-08-01, 13, 16, pp. Dostupné na: https://doi.org/10.3390/foods13162635., Registrované v: SCOPUS |
|---|
| OCA18. Characteristics of the output's impact on socio-economic practice | Isolation and testing of bacteria with potential health benefits for humans isolated from milk, cheese or fermented milk products is of increasing importance for their subsequent use in the dairy industry. The detection of antibacterial effects against food pathogens is of great importance. |
|---|
| OCA19. Characteristics of the output and related activities' impact on the educational process | The achieved results of experimental scientific work are used in theoretical and practical teaching of subjects in the field of food hygiene and in solving final theses. |
|---|
