PhD student researched the duality of enterococci. In addition to chromosomally encoded enterocins that are technologically beneficial, she also determined the presence of genes for cytolysin, known as virulent factor. In half of the E. faecium strains she also detected sex pheromone genes, which is a novelty, since they attach mostly to E. faecalis. Strain of E. hirae with a gene for enterocin P was revealed. Enterocin P gene has been found in other enterococci, but its presence in E. hirae is new discovery. The incidence of virulence factors in strains of E. faecium is also a new awareness.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 242171136Oral contribution stressed the importance of maintaining the microbial diversity of Slovenian cheeses in terms of preserving the identity, characteristics and recognition of traditional products from certain area. The presentation also showed the entire process of selection methods, phenotypic and molecular identification and analysis of the technological properties of strains, preparation of "tailor-made starter cultures" and their testing in the "Challenge tests." New approaches generated great interest among researchers.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 2501000Poster presents results of bacteriocinogenic potential of lyophilized supernatants from lactococci, lactobacilli, enterococci and streptococci consortia of Slovenian traditional cheeses. In most supernatants bacteriocins were confirmed by the use of proteolytic enzymes. In total DNA analyses of lactococci and enterococci consortia the presence of genes for enterocins A, B and P was confirmed, and in lactobacilli consortia genes for plantaricin A. Microbial composition of enterococci and lactobacilli consortia has been described by PhP plates, which was, for lactobacilli, first reported use.
B.06 Other
COBISS.SI-ID: 2353800The graduate student has monitored the manufacturing process of Tolminc cheese at three cheese producers and established its compliance with the specification for the recognition of a designation of origin for Tolminc cheese. In cheese samples she identified the amount of fat, protein, dry matter and salt content. Commission of experts assessed sensory characteristics of cheeses. The results showed that all cheeses meet the specification in chemical composition, and only one corresponded organoleptically as well. Graduate received the faculty's Prešeren award.
E.01 National awards
COBISS.SI-ID: 2477704We were involved into IT EU project TRUEFOOD (FOOD-CT-2006-016264). The goal of the project was to introduce the innovations in the production of the traditional food to improve their quality and safety and increase their competitiveness. Along with French and Greek traditional cheeses the Slovenian Tolminc cheese was studied as well. Together with other partners we developed new methods which will enable the introduction of innovations in traditional production. In cooperation with cheese associations new knowledge will be transferred to small cheese producers.
D.01 Chairing over/coordinating (international and national) projects
COBISS.SI-ID: 2269576