article.page.titleprefix
Bacterial and fungal microbiota of mould-ripened cheese produced in Konya

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dc.contributor.authorYurt, Mediha Nur Zafer
dc.contributor.authorÖmeroğlu, Esra Ersoy
dc.contributor.authorTaşbaşı, Behiye Büşra
dc.contributor.authorAcar, Elif Esma
dc.contributor.authorAltunbaş, Osman
dc.contributor.authorÖzalp, Veli Cengiz
dc.contributor.authorSudağıdan, Mert
dc.date.accessioned2023-12-14T10:04:36Z
dc.date.available2023-12-14T10:04:36Z
dc.date.issued2023-09-01
dc.descriptionPublished by International Journal of Dairy Technology, https://doi.org/10.1111/1471-0307.12944, Mediha Nur Zafer Yurt, Behiye Busra Tasbasi, Elif Esma Acar, Mert Sudagidan, KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, Konya 42080 Turkiye, Esra Ersoy Omeroglu, Biology Department, Basic and Industrial Microbiology Section, Faculty of Science, Ege University, Izmir 35040 Türkiye, Osman Altunbas, SARGEM, Konya Food and Agriculture University, Meram, Konya 42080 Turkiye, Veli Cengiz Ozalp, Department of Medical Biology, Faculty of Medicine, Atilim University, Ankara 06830 Türkiye.
dc.description.abstractBacterial and fungal diversities of 24 mould-ripened cheeses originating from Konya-Türkiye were examined by metagenomic analysis. Firmicutes phylum, Enterococcus, Clostridium sensu stricto and Lactobacillus (Levilactobacillus) genera were the dominant bacteria. Ascomycota phylum and Penicillium and Pichia genera and Penicillium roqueforti and Pichia membranifaciens species were dominant fungi. Enterococcus faecium (n = 30) and Enterococcus faecalis (n = 6) were identified, and all strains were susceptible to penicillin, ampicillin, vancomycin, teicoplanin, chloramphenicol and linezolid. The highest resistance (n = 14) was against rifampin. Tetracycline resistance was determined in two strains. Biofilm-forming ability was found in nine E. faecium and 1 E. faecalis. E. faecium strains revealed 40–88.9%, and E. faecalis showed 59.2–100% homology by pulsed field gel electrophoresis.
dc.identifier.citationhttp://hdl.handle.net/20.500.14411/1905
dc.identifier.issn1471-0307
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12944
dc.language.isoen
dc.publisherInternational Journal of Dairy Technology
dc.relation.ispartofseries76
dc.subjectCheese, Metagenomics, Microbiota, Penicillium roqueforti, Enterococci
dc.titleBacterial and fungal microbiota of mould-ripened cheese produced in Konya
dc.typeArticle
dspace.entity.typeArticle

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